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Red Snapper Puttanesca

HOWARD L. PUCKETT
Yield

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

Nutrition 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

How to Make It

  1. Preheat an oven to 350°F (180°C).

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

  3. 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.

  4. 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.

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

  6. Serves 4

  7. Nutritional Analysis per Serving

  8. (Kilojoules 857)