RED SNAPPER PUTTANESCA (COOKING LIGHT)
This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.
Provided by appleydapply
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 350°F (180°C).
- Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
- Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
- Pour the sauce over the fillets and top with the chopped or dried 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.
- To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
Nutrition Facts : Calories 240.5, Fat 5, SaturatedFat 0.9, Cholesterol 66.5, Sodium 427.8, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 38.8
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
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