Recipe by ngibsonn
A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli. From Ro on allrecipes.com.
Top Review by Becky in Junction City, OR
"Damn yummy"! That's what the husband said and I have to agree. The family sucked it down and was scraping the platter for the extra sauce. I served it on a bed of linguine with cauliflower and a green salad. Followed the recipe exactly except due to the abundance of tomatos in my garden use fresh instead of canned.
- 2 tablespoons olive oil
- 1⁄2 small onion, diced
- 2 cloves garlic, minced
- 5 whole canned tomatoes, drained and chopped
- 2 tablespoons capers, chopped
- 1⁄2 cup sliced black olives, drained
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 tablespoon chopped fresh parsley
- 1 lb red snapper fillet
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
- Add garlic, and saute for 1 minute.
- Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
- Bring to a boil, and simmer for 10 minutes.
- Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
- Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
- Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
- Baste once with the sauce while baking.
- Snapper is done when it flakes easily with a fork.