Red Snapper Puttanesca

Name: Red Snapper Puttanesca
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 Nicoise 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

16 ingredients

8 steps

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 Nicoise 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 saute, 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)