Red Snapper Provencal
You can use other white fish fillets for this dish, but I prefer Red Snapper. My own personal choice. I use 6 fillets that weigh about 8-10 ounces each for this recipe.
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INGREDIENTS
Nutrition- 6
- 2
- 3ounces olive oil
- 1⁄3
- 1⁄3
- 1⁄3
- 1
- 1 1⁄2ounces tomato paste
- 3⁄4
- 3⁄4cup clam juice
- 2
- 1⁄2tablespoon oregano
- 1teaspoon orange peel, grated
- 1dash cayenne pepper
- 1dash salt and pepper
- 1
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DIRECTIONS
- In large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms.
- Sauté vegetables until limp.
- Add tomatoes, tomato paste, wine, and clam juice.
- Bring to boil, and then reduce to simmer.
- Add remaining ingredients, except fish.
- Simmer 30 minutes.
- Keep hot.
- Place fish portions in 6 individual casserole dishes.
- Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily.
- Note: May be baked in large baking dish, laying fish out side by side and topping with sauce.
- Bake the same.
- Garnish with lemon wedges.
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