| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Greek, Seafood | 6 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/2 | c | Dry bread crumbs |
| 2 | lb | Red snapper fillets* |
| 1 | t | Salt |
| 1/4 | c | Lemon juice |
| 1/2 | c | Olive oil |
| 1/4 | c | Tomato sauce |
| 1 | c | Snipped parsley |
| 1/2 | c | Dry white wine |
| 2 | Cloves garlic, finely chopped | |
| 1 | t | Salt |
| 1/4 | t | Ground pepper |
| 1/2 | c | Dry bread crumbs |
INSTRUCTIONS
Heat oven to 350'. Pour 1/4 cup oil evenly into baking dish, 14x9x2 inches. Sprinkle 1/2 cup bread crumbs evenly over oil. Place fillets in single layer in baking dish; sprinkle with 1 teaspoon salt. Pour lemon juice on top. Mix 1/2 cup oil, the tomato sauce, parsley, wine, garlic, 1 teaspoon salt and the pepper; spoon over fillets. Sprinkle with 1/2 cup bread crumbs. Bake uncovered until golden brown, about 40 minutes. Remove fillets to warm platter. *NOTE: 2 pounds fresh or frozen (thawed) cod, haddock, halibut or yellow pike fillets can be substituted for the red snapper fillets. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 248
Total Fat: 28.1g
Cholesterol: 0mg
Sodium: 967.8mg
Potassium: 154.5mg
Carbohydrates: 15.7g
Fiber: 1.4g
Sugar: 2.1g
Protein: 3g