Recipe by appleydapply
This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.
Top Review by JanuaryBride
A very nice recipe and great way to use all those wonderful herbs growing in the garden!!!! My fish monger was OUT of red snapper this morning, so I used cod since they were nice long, thick cuts of fish (and they were on sale for only $4.99 a pound). So good. The only substitution was to use lemon pepper in place of regular pepper when I initially seasoned the fish. Great stuff! Made for PHOTO TAG.
- 20 ounces red snapper fillets or 20 ounces other white fish fillets
- 1 tablespoon lemon juice
- 1⁄4 teaspoon ground black pepper
- 2 teaspoons olive oil
- 2 scallions, chopped
- 3 garlic cloves, peeled and minced
- 1 (14 ounce) can diced tomatoes, drained
- 8 nicoise olives, pitted and sliced
- 2 tablespoons drained capers
- 1⁄4 cup chopped fresh basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1⁄4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley
- 1⁄2 lemon, cut into 4 wedges
- optional flat leaf parsley (to garnish)
Directions See How It's Made
- 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.
- Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained 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 or dried 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.