Red Snapper Puttanesca

Name: Red Snapper Puttanesca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp minced anchovies; 1 bay leaf; 2 Tbsps drained capers; 4 fresh flat-leaf (Italian) parsley sprigs; 59 milliliters (1/3 oz/10g) chopped fresh flat-leaf (Italian) parsley; 59 milliliters (1/3 oz/10 g) chopped fresh basil; 3 garlic cloves, peeled and minced; 0 teaspoons ground black pepper; 1 lemon, cut into 4 wedges; 1 Tbsp lemon juice; 2 teaspoons olive oil; 8 Niçoise olives, pitted and sliced; 1 onion, diced; 1 Tbsp chopped fresh oregano; 125 grams red snapper fillets, about 4 oz each; 3 larges tomatoes, peeled and chopped

The recipe Red Snapper Puttanescan is ready in about 45 minutes and is definitely an excellent gluten free, dairy free, and primal option for lovers of Mediterranean food. One portion of this dish contains approximately 36g of protein, 17g of fat, and a total of 431 calories. For $6.59 per serving, you get a main course that serves 1. Head to the store and pick up snapper fillets, flat-leaf parsley, flat-leaf parsley sprigs, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat an oven to 350F (180C).

Equipment you will use

Oven

Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.

Ingredients you will need

Snapper Fillets

Lemon Juice

Pepper

Equipment you will use

Glass Baking Pan

To make the sauce, in a large nonstick frying pan over medium heat, heat the oil.

Ingredients you will need

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and garlic and saut, stirring frequently, for 2 minutes.

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Garlic

Onion

Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.

Ingredients you will need

Anchovies

Bay Leaves

Tomato

Oregano

Capers

Olives

Basil

Pour the sauce over the fillets and top with the chopped parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes.

Ingredients you will need

Parsley

Sauce

Fish

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Aluminum Foil

Oven

Remove and discard the bay leaf.

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Bay Leaves

To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Ingredients you will need

Lemon Wedge

Parsley

Serves 4

(Kilojoules 857)

Equipment

Ingredients

Servings:

fresh flat-leaf (Italian) parsley sprigs 59milliliters

(1/3 oz/10g) chopped fresh flat-leaf (Italian) parsley 59milliliters

(1/3 oz/10 g) chopped fresh basil 3

garlic cloves, peeled and minced 0teaspoons

ground black pepper 1

lemon, cut into 4 wedges 1Tbsp

lemon juice 2teaspoons

olive oil 8

Niçoise olives, pitted and sliced 1

onion, diced 1Tbsp

chopped fresh oregano 125grams

red snapper fillets, about 4 oz each 3larges

tomatoes, peeled and chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.