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Red Snapper With Fresh Tomatoes

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Ingredients
  Red snapper fillets 24 Ounce, fresh or frozen, four 6 ounce each pieces
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Green pepper 1 , seeded, thinly sliced
  Celery stalks 2 , coarsely chopped
  Onion 1 Small, thinly sliced
  Tomatoes 4 Medium, peeled, seeded, and chopped
  Snipped parsley 2 Tablespoon (Italian)
  Salt 1 Teaspoon
  Freshly ground pepper 1 Teaspoon
  Dried basil 1 Teaspoon, crushed
  Dried oregano 1 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Freshly ground pepper To Taste
  Salt To Taste
Directions

GETTING READY
1. Preheat the oven to 350 degrees.
2. Defrost the fish, if frozen.

MAKING
3. Take a 12 inch skillet and heat butter or margarine in it.
4. Put green pepper, celery and onion in it and sauté well till the vegetables turn soft.
5. Put tomatoes, parsley, salt, pepper, basil, oregano and garlic in the skillet and cook for 5 minutes by stirring in between.
6. Take a 13x9x2 inch baking dish and place fillets in it in one layer.
7. Season the fillets with salt and freshly ground pepper.
8. Drizzle the tomato mixture on the fillets and put the dish for baking for 20- 30 minutes.

SERVING
9. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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