| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Seafood, Greek | 6 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/2 | c | Dry bread crumbs |
| 2 | lb | Red snapper fillets* |
| 1 | ts | 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 | ts | Salt |
| 1/4 | ts | 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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