Red Snapper Provencal

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 red snapper fillets, boneless and skinless
• 2 garlic cloves, crushed
• 3 ounces olive oil
• 1/3 lb onion, diced
• 1/3 lb celery, diced
• 1/3 lb mushroom, chopped
• 1 lb tomato, diced
• 1 1/2 ounces tomato paste
• 3/4 cup wine, dry
• 3/4 cup clam juice
• 2 tablespoons parsley, chopped
• 1/2 tablespoon oregano
• 1 teaspoon orange peel, grated
• 1 dash cayenne pepper
• 1 dash salt and pepper
• 1 bay leaf

Recipe

• 1 in large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms.
• 2 sauté vegetables until limp.
• 3 add tomatoes, tomato paste, wine, and clam juice.
• 4 bring to boil, and then reduce to simmer.
• 5 add remaining ingredients, except fish.
• 6 simmer 30 minutes.
• 7 keep hot.
• 8 place fish portions in 6 individual casserole dishes.
• 9 top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily.
• 10 note: may be baked in large baking dish, laying fish out side by side and topping with sauce.
• 11 bake the same.
• 12 garnish with lemon wedges.