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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 red snapper fillets, about 4 oz (125 g) each |
1 tablespoon lemon juice |
1/4 teaspoon ground black pepper |
2 teaspoons olive oil |
1 onion, diced |
3 garlic cloves, peeled and minced |
3 large tomatoes, peeled and chopped |
8 niçoise olives, pitted and sliced |
2 tablespoons drained capers |
1 tablespoon minced anchovies |
1/4 cup (1/3 oz/10 g) chopped fresh basil |
1 tablespoon chopped fresh oregano |
1 bay leaf |
1/4 cup (1/3 oz/10g) chopped fresh flat-leaf (italian) parsley |
1/2 lemon, cut into 4 wedges |
4 fresh flat-leaf (italian) parsley sprigs |
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. To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and sauté, stirring frequently, for 2 minutes. Add the 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 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.
6. Serves 4
7. Nutritional Analysis per Serving
8. (Kilojoules 857)
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