Red Snapper Puttanesca (Cooking Light)

Total Time
40mins
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Preheat an oven to 350°F (180°C).
  2. Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
  3. 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.
  4. 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.
  5. To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
Most Helpful

5 5

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.

Wow this sounds lovely, i will defietly be trying this. x