Baked Red Snapper

60 minutes Prep: 15 minutes Cook: 45 minutes

248 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	pounds	red snapper fillets	*
1	cup	milk
1	teaspoon	oregano leaves	dried
1	medium	onion	sliced
1/4	cup	olive oil	or vegetable oil
1/2	cup	olives	ripe, pitted
1/4	cup	white wine	dry
1/4	cup	lemon juice
2	tablespoons	capers
1	teaspoon	cumin
1/2	teaspoon	salt
1/4	teaspoon	black pepper
4	cups	tomatoes	chopped
2	each	garlic cloves	finely chopped
1	x	cilantro
1	slices	lemon

Directions

* Red Snapper Fillets should be cut into 8 serving pieces.

Place fish fillets in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a 10-inch skillet until tender. Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, about 15 minutes.

Heat the oven to 350 degrees F. Drain the fish fillets and pat dry. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely. Place the foil packets in an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.

Bake until fish flakes easily with a fork, about 30 minutes. Serve with snipped fresh cilantro and lemon wedges if desired.

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Nutrition Facts

Serving Size 267g

Amount per Serving

Calories 248 35% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 56mg	19%
Sodium 290mg	12%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	6%
Sugars 5.0g
Protein 32.0g	64%