Mina's Baked Snapper
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
fish fillets
|
*
|
| ½ | cup |
white wine
dry |
*
|
| 1 | cup |
olives
|
*
|
| 2 | each |
jalapeño pepper
chopped |
*
|
| 1 ½ | cups |
tomato sauce
|
|
| 1 | bunch |
oregano
|
*
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
fish fillets
|
*
|
| 118 | ml |
white wine
dry |
*
|
| 237 | ml |
olives
|
*
|
| 2 | each |
jalapeño pepper
chopped |
*
|
| 355 | ml |
tomato sauce
|
|
| 1 | bunch |
oregano
|
*
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
Directions
Preheat oven to 450℉ (230℃).
Clean and gut fish, remove top and bottom fins, scale and remove gills.
Stand fish up in a shallow casserole, just large enough to hold the fish.
Pour wine over fish and add olives, jalapenos, tomato sauce, fennel and oregano.
Drizzle fish with olive oil, place in oven and cook until just cooked through, about 20 to 25 minutes.
Remove, sprinkle with fennel fronds and serve immediately.
