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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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.