Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1996




Ingredient Checklist


Instructions Checklist
  • 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)

Nutrition Facts

204 calories; calories from fat 24%; fat 6g; saturated fat 1g; protein 27g; carbohydrates 13g; fiber 3g; cholesterol 44mg; sodium 429mg.