1/2 Photos of Red Snapper Puttanesca (Cooking Light)
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.
My Private Note
Units: US | Metric
- 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)
- 1Preheat an oven to 350°F (180°C).
- 2Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
- 3Heat 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.
- 4Pour 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.
- 5To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
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Nutritional Facts for Red Snapper Puttanesca (Cooking Light)
Serving Size: 1 (275 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 240.4
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 0.8 g
- Cholesterol 66.5 mg
- Sodium 427.8 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 2.7 g
- Sugars 4.0 g
- Protein 38.7 g
The following items or measurements are not included: