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Baked Red Snapper

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Baked Red Snapper

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

Ingredients

Amount Measure Ingredient Features
2 pounds red snapper fillets
cut into 8 serving sized pieces
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1 cup milk Camera
1 teaspoon oregano
dried
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1 medium onions
sliced
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2 tablespoons olive oil
or vegetable oil
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½ cup olives
ripe, pitted
* Camera
¼ cup white wine
dry
* Camera
¼ cup lemon juice Camera
2 tablespoons capers Camera
1 teaspoon cumin Camera
½ teaspoon salt Camera
¼ teaspoon black pepper Camera
4 cups tomatoes
chopped
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2 garlic cloves
finely chopped
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cilantro * Camera
1 slices lemon * Camera
Trans-fat Free, Low Carb

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 217 25% 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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