Baked Red Snapper (#2037)

Serves
Ready
8
1
Hours
Prep
Cook
15
Minutes
45
Minutes
Categories
Fish Seafood Main Low Fat
Share This Recipe

Ingredients

  • 2 pounds Red Snapper Fillets cut into 8 serving sized pieces
  • 1 cup Milk
  • 1 tsp Oregano dried
  • 1 medium Onions sliced
  • 2 tablespoons Olive Oil or vegetable oil
  • 1/2 cup Olives ripe, pitted
  • 1/4 cup White Wine dry
  • 1/4 cup Lemon Juice
  • 2 tablespoons Capers
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 cups Tomatoes chopped
  • 2 Garlic Cloves finely chopped
  • 1 Cilantro
  • 1 slices Lemon

Directions

  1. Place fish fillets in a shallow non-metallic dish or large zipper bag.
  2. Mix milk and oregano together and pour over the fish. (optional: Add a drop or two of oregano oil, if available).
  3. Cover and refrigerate at least 1 hour.
  4. In a skillet over medium-heat, cook the onion until translucent.
  5. Stir in the remaining ingredients except the fish.
  6. Bring to a simmer, uncovered.
  7. Simmer until thickened, about 15 minutes.
  8. Pre-heat the oven to 350° f (180° c).
  9. Drain the fish fillets and pat dry.
  10. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil.
  11. Spoon some tomato mixture onto the fish.
  12. Fold foil over the fish and seal securely.
  13. Place the foil packets in an ungreased jelly roll pan to prevent mishap in case one of the packets leaks out any juices.
  14. Bake until fish flakes easily with a fork, about 30 minutes.
  15. Serve with snipped fresh cilantro and lemon wedges if desired.
Source: {{url}}