Recipe for Baked Red Snapper with Fennel-Scented Tomato Sauce 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1
Ingredients:
Amount Ingredient
2 tbl olive oil
1/2 lrg onion sliced
1 x 28 ounce can Italian plum tomatoes drained
1/4 cup dry white wine
2 x pieces orange peel (orange part only) (2 1/2 x 1-inch)
1/4 tsp fennel seeds
1/8 tsp dried crushed red pepper
Salt and pepper
Instructions:
Instructions: 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. Serve immediately.

2 servings; can be doubled or tripled.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Baked Red Snapper with Cucumber Sauce   ::   Baked Red Snapper with Ricotta Stuffing   ...