Baked Red Snapper
Wow, this recipe turned out great. Cooking down the wine and tomatoes really built up a huge amount of tangy flavor.
Ingredients
| 2 | pounds |
red snapper fillets
cut into 8 serving sized pieces |
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | medium |
onions
sliced |
|
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| ½ | cup |
olives
ripe, pitted |
* |
| ¼ | cup |
white wine
dry |
* |
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
capers
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 4 | cups |
tomatoes
chopped |
|
| 2 |
garlic cloves
finely chopped |
||
|
cilantro
|
* | ||
| 1 | slices |
lemon
|
* |
Directions
Place fish fillets in a shallow non-metallic dish or large zipper bag.
Mix milk and oregano together and pour over the fish. (Optional: add a drop or two of oregano oil, if available).
Cover and refrigerate at least 1 hour.
In a skillet over medium-heat, cook the onion until translucent.
Stir in the remaining ingredients except the fish.
Bring to a simmer, uncovered.
Simmer until thickened, about 15 minutes.
Pre-heat the oven to 350℉ (180℃).
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 to prevent mishap in case one of the packets leaks out any juices.
Bake until fish flakes easily with a fork, about 30 minutes.
Serve with snipped fresh cilantro and lemon wedges if desired.
Nutrition Facts
Serving Size 264g (9.3 oz)
