Red Snapper Provencal
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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.
- Ready In:
- 1hr
- Serves:
- Units:
1
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ingredients
- 6 red snapper fillets, boneless and skinless
- 2 garlic cloves, crushed
- 3 ounces olive oil
- 1⁄3 lb onion, diced
- 1⁄3 lb celery, diced
- 1⁄3 lb mushroom, chopped
- 1 lb tomatoes, diced
- 1 1⁄2 ounces tomato paste
- 3⁄4 cup white wine, dry
- 3⁄4 cup clam juice
- 2 tablespoons parsley, chopped
- 1⁄2 tablespoon oregano
- 1 teaspoon orange peel, grated
- 1 dash cayenne pepper
- 1 dash salt and pepper
- 1 bay leaf
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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RECIPE MADE WITH LOVE BY
@litldarlin
Contributor
@litldarlin
Contributor
"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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