Baked Red Snapper in a Mediterranean Tomato Sauce Recipe

Name: Baked Red Snapper in a Mediterranean Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon olive oil, extra virgin if available; 4 pounds tomatoes, peeled, seeded, and diced or 6 pounds canned tomatoes, drained and diced; 3 shallots, finely chopped; 2 garlic cloves, finely chopped; 1 small bulb fennel, finely diced*; 1 pinch saffron; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 10 sprigs parsley, chopped, plus 8 whole sprigs, for garnish; 1 whole red snapper (4 to 5 pounds)

Servings: persons

1/2 tablespoon olive oil, extra virgin if available
4 pounds tomatoes, peeled, seeded, and diced or 6 pounds canned tomatoes, drained and diced
3 shallots, finely chopped
2 garlic cloves, finely chopped
1 small bulb fennel, finely diced*
1 pinch saffron
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
10 sprigs parsley, chopped, plus 8 whole sprigs, for garnish
1 whole red snapper (4 to 5 pounds)

1
Preheat the oven to 350.
2
In a large skillet, heat the oil over high heat.
3
Add the tomatoes, shallots, garlic, and fennel and cook, stirring occasionally, until the tomatoes soften but still have some shape, about 5 minutes.
4
The tomatoes excess moisture should have evaporated, but if not, strain and reserve the tomatoes and return the excess liquid to the pan.
5
Cook the liquid over high heat until it is reduced to a syrup.
6
Return the tomatoes to the pan, and season with the saffron, salt, and pepper.
7
Stir in the chopped parsley.
8
(The sauce can be made ahead of time.
9
Let cool to room temperature, cover, and refrigerate.)
10
Place a layer of the sauce on a large, deep ovenproof serving platter.
11
Place the fish on the platter and cover all but the head and tail with the remaining sauce.
12
Bake 50 to 60 minutes, until a knife penetrates easily to the bone.
13
Decorate the platter with parsley sprigs and serve.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 tablespoon olive oil, extra virgin if available, 4 pounds tomatoes, peeled, seeded, and diced or 6 pounds canned tomatoes, drained and diced, 3 shallots, finely chopped, 2 garlic cloves, finely chopped, and more.

Yes, Baked Red Snapper in a Mediterranean Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Red Snapper in a Mediterranean Tomato Sauce

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