Ingredients Jump to Instructions ↓

  1. 20 ounces red snapper fillets or 20 ounces other white fish fillets

  2. 1 tablespoon lemon juice

  3. 1/4 teaspoon ground black pepper

  4. 2 teaspoons olive oil

  5. 2 scallions , chopped

  6. 3 garlic cloves , peeled and minced

  7. 1 (14 ounce) can diced tomatoes , drained

  8. 8 nicoise olives , pitted and sliced

  9. 2 tablespoons drained capers

  10. 1/4 cup chopped fresh basil

  11. 1 teaspoon dried oregano

  12. 1 bay leaf

  13. 1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley

  14. 1/2 lemon , cut into 4 wedges optional flat leaf parsley (to garnish)

Instructions Jump to Ingredients ↑

  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. ?


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