Ingrédients pour Red Snapper Italian Style Red Snapper
- 4 (6 ounce) red snapper fillets
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup pitted black olives
- 1/2 teaspoon chili pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 lemon
- 1 teaspoon sea salt
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 sprig fresh oregano
- 1 pint cherry tomatoes
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Comment préparer Red Snapper Italian Style Red Snapper
- Preheat oven to 400°F (200°C).
- Pat the red snapper fillets dry with paper towels. Season generously with salt and pepper.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and red pepper flakes.
- Place the red snapper fillets in a baking dish. Pour the marinade over the fillets, ensuring they are evenly coated.
- Top each fillet with a slice of lemon and a sprig of fresh oregano.
- Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, prepare the cherry tomatoes and olives.
- In a small skillet, heat the remaining olive oil over medium heat. Add the cherry tomatoes and olives and cook for 5-7 minutes, or until the tomatoes are slightly softened.
- Serve the baked red snapper immediately, garnished with the cooked cherry tomatoes and olives. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
18g
Fat
6g
Carbs
3g
