Description
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
- ½ small onion, diced
- 2 cloves garlic, minced
- 5 whole canned tomatoes, drained and chopped
- 2 tablespoons capers, chopped
- ½ cup sliced black olives, drained
- ¼ teaspoon crushed red pepper flakes
- ½ tablespoon chopped fresh parsley
- 1 pound red snapper fillets
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Spread 1/2 cup of the sauce in a 11×7 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.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4