Red Snapper Puttanesca (Cooking Light)

Name: Red Snapper Puttanesca (Cooking Light)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 20 ounces red snapper fillets or 20 ounces other white fish fillets; 1 tablespoon lemon juice; 1/4 teaspoon ground black pepper; 2 teaspoons olive oil; 2 scallions, chopped; 3 garlic cloves, peeled and minced; 1 (14 ounce) can diced tomatoes, drained; 8 nicoise olives, pitted and sliced; 2 tablespoons drained capers; 1/4 cup chopped fresh basil; 1 teaspoon dried oregano; 1 bay leaf; 1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley; 1/2 lemon, cut into 4 wedges; optional flat leaf parsley (to garnish)

Submitted by appleydapply

"This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe."

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photo by januarybride

Ready In:: 40mins
Ingredients:: 15
Serves:: 4

ingredients

20 ounces red snapper fillets or 20 ounces other white fish fillets
1 tablespoon lemon juice
¹⁄₄ teaspoon ground black pepper
2 teaspoons olive oil
2 scallions, chopped
3 garlic cloves, peeled and minced
1 (14 ounce) can diced tomatoes, drained
8 nicoise olives, pitted and sliced
2 tablespoons drained capers
¹⁄₄ cup chopped fresh basil
1 teaspoon dried oregano
1 bay leaf
¹⁄₄ cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley
¹⁄₂ lemon, cut into 4 wedges
optional flat leaf parsley (to garnish)

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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Reviews

A very nice recipe and great way to use all those wonderful herbs growing in the garden!!!! My fish monger was OUT of red snapper this morning, so I used cod since they were nice long, thick cuts of fish (and they were on sale for only $4.99 a pound). So good. The only substitution was to use lemon pepper in place of regular pepper when I initially seasoned the fish. Great stuff! Made for PHOTO TAG.

januarybride
Wow this sounds lovely, i will defietly be trying this. x

JOOLES

Tweaks

A very nice recipe and great way to use all those wonderful herbs growing in the garden!!!! My fish monger was OUT of red snapper this morning, so I used cod since they were nice long, thick cuts of fish (and they were on sale for only $4.99 a pound). So good. The only substitution was to use lemon pepper in place of regular pepper when I initially seasoned the fish. Great stuff! Made for PHOTO TAG.

januarybride