Baked Red Snapper
|Red snapper fillet||16 Ounce (2 In Number, 8 Ounce Each)|
|White wine/Vegetable stock||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1⁄2 Cup (8 tbs), drained and chopped|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Chopped marjoram||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Black olives||2 , pitted and chopped|
|Capers||1 Teaspoon, drained|
|Chopped fresh basil||2 Tablespoon|
Place the snapper, skin side down, in a shallow baking dish.
Pour the wine or stock and lemon juice over the fish and let marinate for 5 minutes.
Distribute the tomatoes, parsley, marjoram and garlic evenly over the snapper.
Cover the dish loosely with foil.
Bake at 450° for 10 minutes, or until the fish turns opaque and just begins to flake when gently pressed.
Remove from the oven and distribute the olives and capers evenly over the snapper.