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Greek Red Snapper

Healthycooking's picture
  Olive oil 1 Tablespoon
  Chopped onion 2 Cup (32 tbs)
  Seeded chopped tomato 2 1⁄2 Cup (40 tbs)
  Minced parsley 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Pepper 1⁄8 Teaspoon
  Bay leaves 4
  Garlic cloves 2 Large, minced
  Snapper/Grouper fillets 48 Ounce (Eight 6 Ounce Pieces)
  Vegetable cooking spray 1 Tablespoon
  Lemon juice 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Peeled baking potatoes 1 3⁄4 Pound, each cut lengthwise into 12 wedges (4 Medium Pieces)
  Salt 1⁄4 Teaspoon
  Tomato slices 8 (1/2-Inch-Thick)
  Green bell pepper rings 8 (1/4 Inch Thick)

Preheat oven to 350°.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
Add onion; saute 7 minutes or until tender.
Add chopped tomato and next 5 ingredients; reduce heat, and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
Set aside.
Arrange fillets in a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle lemon juice and 1/2 teaspoon salt over fillets, and top with onion mixture.
Place potato wedges over onion mixture, and drizzle with 1 tablespoon oil and 14 teaspoon salt.
Top with tomato slices and bell pepper rings.
Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
Place 1 fillet and 6 potato wedges on each of 8 plates.
Spoon onion mixture evenly over each serving, and top each serving with 1 tomato slice and 1 bell pepper ring.

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