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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli. Ingredients:
2 tablespoons olive oil |
1/2 small onion, diced |
2 cloves garlic, minced |
5 whole canned tomatoes, drained and chopped |
2 tablespoons capers, chopped |
1/2 cup sliced black olives, drained |
1/4 teaspoon crushed red pepper flakes |
1/2 tablespoon chopped fresh parsley |
1 pound red snapper fillets |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
3. Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
4. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
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