| 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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