Baked Red Snapper With Fennel-scented Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Italian | December 19 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | Onion, sliced | |
| 1 | 28 ounce can Italian plum | |
| tomatoes drained | ||
| 1/4 | c | Dry white wine |
| 2 | Pieces orange peel, orange | |
| part only | ||
| 2 1/2 x 1-inch | ||
| 1/4 | t | Fennel seeds |
| 1/8 | t | Dried crushed red pepper |
| Salt and pepper | ||
| 2 3/4 | Inch thick red snapper or | |
| other firm | ||
| white fish fillets |
INSTRUCTIONS
Preheat oven to 400F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saute until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.) Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately. 2 servings; can be doubled or tripled. Bon Appetit December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 691
Calories From Fat: 293
Total Fat: 33.1g
Cholesterol: 71.4mg
Sodium: 1298.2mg
Potassium: 1760.6mg
Carbohydrates: 44.9g
Fiber: 6.4g
Sugar: 29g
Protein: 45.8g