Very easy recipe. The fresh herbs really make this super fresh. Good weeknight dish. Will make this again.
Red Snapper Puttanesca
HOWARD L. PUCKETT
More From Cooking Light
Amount per serving
- Calories: 204
- Calories from fat: 24%
- Fat: 6g
- Saturated fat: 1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 27g
- Carbohydrate: 13g
- Fiber: 3g
- Cholesterol: 44mg
- Iron: 0.0mg
- Sodium: 429mg
- Calcium: 0.0mg
- 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
- 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)
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