You are here

Red Snapper With Olives

Foreign.Taste's picture
Ingredients
  Red snapper 2 1⁄2 Pound (Or 2 Small Ones)
  Onions 2 Large, thinly sliced
  Tomatoes 2 Large, peeled, seeded, chopped
  Green bell pepper 1 , cut into strips
  Garlic 4 Clove (20 gm), thinly sliced (Small Clove)
  Finely chopped parsley 3 Tablespoon
  Fresh oregano 1 Teaspoon
  Kalamata olives 25 , pitted
  Dry white wine 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 380 degrees.
Oil baking dish large enough to hold fish.
Rinse fish inside and out and pat dry.
Sprinkle inside and out with salt and pepper.
Combine onions, tomatoes, green pepper, garlic, parsley and oregano in bowl; mix well.
Spread half the mixture in prepared baking dish.
Place fish in baking dish; top with remaining tomato mixture.
Sprinkle with olives.
Drizzle with wine and olive oil.
Bake for 30 minutes or until fish flakes easily, basting several times.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

Rate It

Your rating: None
4.2
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 473 Calories from Fat 207

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 69.9 mg23.3%

Sodium 368 mg15.3%

Total Carbohydrates 17 g5.6%

Dietary Fiber 3.3 g13%

Sugars 7.1 g

Protein 39 g78.8%

Vitamin A 24.9% Vitamin C 77.7%

Calcium 12.9% Iron 9.8%

*Based on a 2000 Calorie diet

0 Comments

Red Snapper With Olives Recipe