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Baked Red Snapper

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Baked red snapper is an unlimited dose of Italian flavors. Parsley, olives, basil and white wine would surely takes you to an aromatic journey of flavors. Team it up with a fine wine and see the magic it would create in your party menu.
  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.

Recipe Summary

Main Dish

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Baked Red Snapper Recipe