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Baked Red Snapper

 
Baked Red Snapper
960

Wow, this recipe turned out great. Cooking down the wine and tomatoes really built up a huge amount of tangy flavor.

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Low Carb
 

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 each garlic cloves
finely chopped
1 x 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.

 

* not incl. in nutrient facts

Reviews

+1

almost 7 years

Wow, this recipe turned out great. Cooking down the wine and tomatoes really built up a huge amount of tangy flavor. In a home convection oven at 325F the fish was cooked perfectly in about 20 minutes. Using foil packets to bake the fish made for quick and easy cleanup.

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 21725% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 290mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 64g
Vitamin A 19% Vitamin C 31%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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