Red Snapper Provencal
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4-6
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 SUBMITTED BY
litldarlin
Merrillville, Indiana
Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com