For a pretty presentation, sear the meaty side of fish fillets first, then flip them so the skin is on the bottom before roasting.
1/2 cup sliced sun-dried tomatoes in olive oil
2 tablespoons extra virgin olive oil
3 shallots, sliced
1/4 teaspoon dried crushed red pepper
6 garlic cloves, sliced
3 tablespoons chopped fresh parsley
3/4 teaspoon orange zest
1/3 cup dry white wine
2 teaspoons balsamic vinegar
2 (1-pound) skin-on yellowtail snapper fillets (at least 1 inch thick)
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Preheat the oven to 375°. Drain sun-dried tomatoes, reserving 1 tablespoon oil. Heat 2 tablespoons olive oil and reserved sun-dried tomato oil in a saucepan over medium-high heat. Add shallots and red pepper; cook, stirring occasionally, 2 to 3 minutes or until shallots are tender. Add garlic, and cook, stirring often, 1 minute or just until garlic starts to brown. Stir in sun-dried tomatoes, parsley, and next 3 ingredients; cook, stirring often, 1 minute. Set aside, and keep warm.
Sprinkle snapper fillets with salt and pepper. Place fillets in skillet, skin sides up, and cook 2 minutes or until lightly browned. Turn fillets, and bake 15 to 18 minutes or until fish flakes easily with a fork. Top with reserved sauce mixture.
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VERY Good recipe. Would love the nutritional information. Only used the 1 tbsp olive oil set aside from sun dried tomatoes after draining to save calories and cooked in a non-stick pan. Also sprayed a small amount of olive oil in the pan that the fish was cooked in. Hopefully that saved 220 calores off of the meal serving 4. Beautiful presentation. Served with roasted asparagus from Cooking Light recipes.
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