Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 350’F.
  2. Sprinkle the fillets with lemon juice.
  3. Heat oil in a skillet over med-low heat.
  4. Stir in the bell peppers and onions and cook until softened, about 5 minutes.
  5. Add the fillets and cook 1 minute per side.
  6. Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper.
  7. Cover and simmer 2 minutes.
  8. Transfer to an ovenproof glass baking dish.
  9. Spoon tomatoes over the fish.
  10. Sprinkle with Parmesan cheese and hot pepper sauce.
  11. Bake in oven until fish is opaque, about 8 minutes.
  12. Serve immediately with rice.

Reviews

(3)
Most Helpful

Wonderful spicy, tasty red snapper!! Left a nice tingle, I thought I had green bell pepper but it turned out to be unuseable, so I used mushroom instead, wooked out very well. DH really loved this fish, we both like the spicy taste, thanks for sharing a good one Dancer^, we'll be making this one again.

Derf October 28, 2004

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