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Baked Red Snapper
1 cup milk
1 tsp. dried oregano leaves
2 lbs. red Snapper Fillets, cut into 8 pieces
1 medium onion, sliced
1/4 cup olive or vegetable oil
4 tomatoes, chopped
2 cloves garlic, finely chopped
2 Tbsp. capers
1/2 cup pitted olives
1/4 cup dry white wine
Juice of 1 lemon (about 1/4 cup)
1 tsp. salt
1 tsp. ground cumin
1/4 tsp. pepper
Mix milk and oregano; pour over fish. Cover and refrigerate 1 hour. Cook and stir onion in oil in 10-inch skillet until tender. Stir in remaining ingredients except fish. Simmer uncovered until thickened, about 15 minutes. Drain fish; pat dry with paper towels.
Place 1 fish fillet on each of eight 12-inch heavy-duty aluminum foil squares. Divide sauce among fish. Fold foil over fish; seal securely. Place packets in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Cook in 350 degree oven until fish flakes easily with fork, 30 minutes. Sprinkle with snipped cilantro and serve with lemon wedges, if desired.