Red Snapper with Chunky Tomato-Bell Pepper Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
2 tablespoons olive oil |
3 large garlic cloves, pressed |
1/2 cup dry white wine |
1 1/2 cups purchased marinara sauce |
3/4 cup chopped roasted jar-packed red bell peppers |
1/4 cup sliced fresh basil |
2 6- to 8-ounce red snapper fillets |
Directions:
1. Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
2. Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.
|
|