Red Snapper Puttanesca

Red Snapper Puttanesca Recipe
HOWARD L. PUCKETT

Recipe from

Nutritional Information

Calories 204
Caloriesfromfat 24 %
Fat 6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 429 mg
Calcium 0.0 mg

Ingredients

4 red snapper fillets, about 4 oz (125 g) each
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 onion, diced
3 garlic cloves, peeled and minced
3 large tomatoes, peeled and chopped
8 Niçoise olives, pitted and sliced
2 tablespoons drained capers
1 tablespoon minced anchovies
1/4 cup (1/3 oz/10 g) chopped fresh basil
1 tablespoon chopped fresh oregano
1 bay leaf
1/4 cup (1/3 oz/10g) chopped fresh flat-leaf (Italian) parsley
1/2 lemon, cut into 4 wedges
4 fresh flat-leaf (Italian) parsley sprigs

Preparation

Preheat an oven to 350°F (180°C).

Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.

To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and sauté, stirring frequently, for 2 minutes. Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.

Pour the sauce over the fillets and top with the chopped parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.

To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Serves 4

Nutritional Analysis per Serving

(Kilojoules 857)

Note:

October 1996
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