Red Snapper with Leeks and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Accompany the fish with mashed potatoes, rice pilaf or buttered noodles. Ingredients:
4 5- to 6-ounce red snapper fillets |
2 tablespoons olive oil |
3 medium leeks (white and pale green parts only), thinly sliced |
2 large garlic cloves, chopped |
3/4 pound plum tomatoes, chopped |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried |
2 teaspoons balsamic vinegar |
Directions:
1. Preheat oven to 350°F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and sauté until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.
2. Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.
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