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La Belle Cuisine - More Fish Recipes

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Red Snapper Puttanesca

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~ Elsa Schiaparelli

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La Belle Cuisine

Red Snapper Puttanesca

 4 red snapper fillets, about 4 ounces each
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
3 large tomatoes, peeled, seeded, chopped
2 tablespoons drained capers
8 Kalamata or Niçoise olives, pitted, sliced
1 tablespoon minced anchovies
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1 bay leaf
1/4 cup chopped fresh Italian
(flat-leafed) parsley
1/2 lemon, in 4 wedges
Parsley sprigs for garnish

Preheat oven to 350 degrees F. Place snapper fillets into a shallow glass baking dish and top with lemon juice and pepper.
To make sauce, in a large nonstick skillet over medium heat, heat the olive oil. Add onion and garlic and sauté, stirring, 2 minutes. Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to boil, reduce heat to low and simmer 5 minutes. Pour sauce over fillets and top with chopped parsley. Cover with foil and bake until fish just separates when pressed with a fork, about 30 minutes. Remove and discard bay leaf.
To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig. 4 servings.

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Red Snapper Veracruz
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