Red Snapper Puttanesca (Cooking Light)

Recipe by appleydapply
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat an oven to 350°F (180°C).
  • Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
  • 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.
  • 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.
  • To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
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