Baked Red Snapper With Fennel-scented Tomato Sauce

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Ted Engstrom

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) ---------------------------------------------- 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