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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Red Snapper Puttanesca

Cooking Light OCTOBER 1996

  • 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

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)

Nutritional Information

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
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Red Snapper Puttanesca recipe

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