Red Snapper with Fresh Tomatoes |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Cook time may be less at sea level, since this is a high altitude recipe from the Colorado Cache cookbook. Ingredients:
2 lbs red snapper fillets |
salt & freshly ground black pepper |
3 tablespoons butter |
1 medium onion, chopped |
1 clove garlic, minced |
1 1/2 tablespoons flour |
2 green onions, chopped |
1/2 cup dry white wine |
4 tomatoes, peeled,seeded and coarsely chopped (i didn't bother to seed) |
1 teaspoon chopped parsley |
1 pinch tarragon, thyme and basil |
1/4 cup fine breadcrumbs |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
2. Melt butter in saucepan.
3. Add onion and garlic and saute for 5 minutes without browning.
4. Stir in flour and add wine.
5. Bring to a boil and simmer for 5 minutes.
6. Season with salt and pepper.
7. Add tomatoes and herbs.
8. Pour sauce over fish and sprinkle with bread crumbs and cheese.
9. Bake uncovered at 350 degrees for approximately 30 minutes.
10. Please note that this is a high altitude recipe, baking time may be less at sea level.
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