Greek Red Snapper Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 2 Cup (16 tbs), chopped | |
| 2 1/2 cups seeded, chopped tomato | ||
| Minced parsley | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
| Bay leaves | 4 | |
| Garlic | 2 Clove (5gm), minced | |
| 8 (6-ounce) snapper or grouper fillets | ||
| Vegetable cooking spray | ||
| Lemon juice | 1 1/2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Potatoes | 4 Medium, cut into wedges | |
| Olive oil | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Tomato Slices | 8 | |
| Green bell pepper | 8 To taste | |
Directions
Preheat oven to 350°.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
Add onion; saute 7 minutes or until tender.
Add chopped tomato and next 5 ingredients; reduce heat, and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
Set aside.
Arrange fillets in a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle lemon juice and 1/2 teaspoon salt over fillets, and top with onion mixture.
Place potato wedges over onion mixture, and drizzle with 1 tablespoon oil and 14 teaspoon salt.
Top with tomato slices and bell pepper rings.
Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
Place 1 fillet and 6 potato wedges on each of 8 plates.
Spoon onion mixture evenly over each serving, and top each serving with 1 tomato slice and 1 bell pepper ring.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
Add onion; saute 7 minutes or until tender.
Add chopped tomato and next 5 ingredients; reduce heat, and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
Set aside.
Arrange fillets in a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle lemon juice and 1/2 teaspoon salt over fillets, and top with onion mixture.
Place potato wedges over onion mixture, and drizzle with 1 tablespoon oil and 14 teaspoon salt.
Top with tomato slices and bell pepper rings.
Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
Place 1 fillet and 6 potato wedges on each of 8 plates.
Spoon onion mixture evenly over each serving, and top each serving with 1 tomato slice and 1 bell pepper ring.
Chef
