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Baked Red Snapper with Fennel-Scented Tomato Sauce
2 tb Olive oil
1/2 lg 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 ts Fennel seeds
1/8 ts Dried crushed red pepper
Salt and pepper
2 3/4 Inch thick red snapper or other firm white fish fillets
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.
2 servings; can be doubled or tripled.