Red Snapper Puttanesca (cooking Light)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 20 ounces red snapper fillets or 20 ounces other fish fillets
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 2 scallions, chopped
• 3 garlic cloves, peeled and minced
• 1 (14 ounce) can diced tomatoes, drained
• 8 nicoise olives, pitted and sliced
• 2 tablespoons drained capers
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/4 cup chopped fresh flat-leaf parsley (italian) or 1 tablespoon dried parsley
• 1/2 lemon, cut into 4 wedges
• optional flat leaf parsley (to garnish)

Recipe

• 1 preheat an oven to 350°f (180°c).
• 2 place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
• 3 heat the oil in a large nonstick frying pan over medium heat. add the scallion and garlic and sauté, stirring frequently, for 2 minutes. add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. bring to a boil, reduce the heat to low and simmer for 5 minutes.
• 4 pour the sauce over the fillets and top with the chopped or dried parsley. cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. remove and discard the bay leaf.
• 5 to serve, divide among 4 individual plates. top each with a lemon wedge and a parsley sprig.