Baked Red Snapper (#2037)
Fish Seafood Main Low Fat
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- 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
- Place fish fillets in a shallow non-metallic dish or large zipper bag.
- Mix milk and oregano together and pour over the fish. (optional: Add a drop or two of oregano oil, if available).
- Cover and refrigerate at least 1 hour.
- In a skillet over medium-heat, cook the onion until translucent.
- Stir in the remaining ingredients except the fish.
- Bring to a simmer, uncovered.
- Simmer until thickened, about 15 minutes.
- Pre-heat the oven to 350° f (180° c).
- Drain the fish fillets and pat dry.
- Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil.
- Spoon some tomato mixture onto the fish.
- Fold foil over the fish and seal securely.
- Place the foil packets in an ungreased jelly roll pan to prevent mishap in case one of the packets leaks out any juices.
- Bake until fish flakes easily with a fork, about 30 minutes.
- Serve with snipped fresh cilantro and lemon wedges if desired.