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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Garlic, tomatoes, and olive oil - the trademarks of Provencal cooking - invigorate the sweet delicate flavor of red snapper in this delightful recipe. From the American Diabetes Association. onion, garlic cloves, olive oil, zucchini, tomatoes, tomato paste, fresh parsley, basil, oregano, thyme, salt, pepper, 1 lb red snapper fillets cvt Ingredients:
1 chopped onion |
2 garlic cloves, minced |
1 tbsp olive oil |
1 zucchini, cut into thin strips |
2 tomatoes, diced and seeded |
2 tbsp tomato paste |
2 tsp chopped fresh parsley |
2 tsp basil (fresh or dried ) |
2 tsp oregano (fresh or dried ) |
1 tsp thyme, fresh chopped |
1/4 tsp salt |
1/8 tsp pepper, ground black |
12 oz red snapper fillets, thawed if frozen, cooked per recipe, net from 1 lb uncooked |
Directions:
1. Preheat the oven to 350 degrees F. Prepare an 8-inch square baking dish with nonstick pan spray.
2. Saute the onion and garlic in oil in a nonstick skillet for 5 minutes, or until soft. Stir in zucchini, tomatoes, tomato paste, parsley, basil, oregano, thyme and seasonings. Simmer for 10 to 15 minutes.
3. Pour half of the sauce on the bottom of the prepared baking dish. Top with the fish fillets and the remaining sauce.
4. Cover with foil and bake for 20 to 25 minutes, or until the fish flakes with a fork.
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