Prep time:
Cook time:
Total time:
Serves: 4 servings
Serving size: 3 oz fillet, 1 C sauce
Calories: 213
Fat: 8 g
This baked red snapper with zesty tomato sauce recipe is a traditional Mediterranean-style fish with tomatoes and peppers.
Ingredients
- For fish:
- 12 oz fillets of red snapper or bass, cut into 4 portions (3 oz each)
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- For tomato sauce:
- 1 Tbsp olive oil
- 1 red bell pepper, rinsed and cut into ¼-inch sticks
- 1 green bell pepper, rinsed and cut into ¼-inch sticks
- 1 C canned no-salt-added diced tomatoes
- 2 C canned no-salt-added tomato sauce
- 1 Tbsp fresh oregano, rinsed, dried, and chopped (or 1 tsp dried)
- 1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
- 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
Instructions
- Preheat oven to 350 ºF. Rinse fish fillets in cold water. Pat dry with paper towels. Coat each fillet with olive oil and season with salt and pepper.
- Place fish fillets on a baking sheet, and bake for 25–30 minutes or until fish is white and flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
- For sauce, heat olive oil in a medium-sized saucepan.
- Add bell peppers, and cook gently until they are still firm, but tender, about 3–5 minutes.
- Add tomatoes and tomato sauce, and bring to a boil over high heat. Reduce heat and simmer for 10–15 minutes or until the tomatoes are soft.
- Add oregano, basil, and parsley, and simmer for an additional 2–3 minutes. Remove sauce from the heat and set aside.
- When the fish is done (see step 2), remove from the oven.
- Serve each 3-ounce fillet with 1 cup of sauce.
Notes
Delicious served with Pesto Baked Polenta.
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