Red Snapper Puttanesca (Cooking Light) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe. Ingredients:
20 ounces red snapper fillets or 20 ounces other white fish fillets |
1 tablespoon lemon juice |
1/4 teaspoon ground black pepper |
2 teaspoons olive oil |
2 scallions, chopped |
3 garlic cloves, peeled and minced |
1 (14 ounce) can diced tomatoes, drained |
8 nicoise olives, pitted and sliced |
2 tablespoons drained capers |
1/4 cup chopped fresh basil |
1 teaspoon dried oregano |
1 bay leaf |
1/4 cup chopped fresh flat-leaf parsley (italian) or 1 tablespoon dried parsley |
1/2 lemon, cut into 4 wedges |
optional flat leaf parsley (to garnish) |
Directions:
1. Preheat an oven to 350°F (180°C).
2. Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
3. Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
4. Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
5. To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
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