RED SNAPPER PUTTANESCA (COOKING LIGHT)
This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.
Provided by appleydapply
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 350°F (180°C).
- Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
- Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
- Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
- To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
Nutrition Facts : Calories 240.5, Fat 5, SaturatedFat 0.9, Cholesterol 66.5, Sodium 427.8, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 38.8
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[email protected]This recipe was a disaster. The fish was overcooked and the sauce was bland. I would not recommend this recipe to anyone.
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[email protected]I thought this recipe was just okay. The sauce was a bit too salty for my taste and the fish was a bit dry. I might try it again with some modifications.
Eveta Spencer
[email protected]This was a great recipe! The fish was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to anyone looking for a healthy and flavorful meal.
Princess Joe
[email protected]I've made this red snapper puttanesca several times now and it's always a hit. The sauce is so flavorful and the fish is always cooked perfectly. It's a great recipe to have in your back pocket for a quick and easy weeknight meal.
Saqib Bhatti
[email protected]This recipe was easy to follow and the end result was delicious. The red snapper was cooked perfectly and the sauce was flavorful and tangy. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Jocelyn Santos
[email protected]I'm not usually a fan of fish, but this red snapper puttanesca was a game-changer. The sauce was so flavorful and the fish was cooked perfectly. I'll definitely be making this again!
Lauren Wimpey
[email protected]This red snapper puttanesca was an absolute delight! The combination of flavors is simply divine. The capers and olives add a briny touch, while the tomatoes and peppers bring a sweet and tangy balance. The fish itself is cooked to perfection, flaky