Red Snapper Puttanesca

1. 1

   Preheat an oven to 350u00b0F (180u00b0C).

2. 2

   Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.

3. 3

   To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute, stirring frequently, for 2 minutes. Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.

4. 4

   Pour the sauce over the fillets and top with the chopped 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.

5. 5

   To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

6. 6

   Nutritional Analysis per Serving

7. 7

   (Kilojoules 857)

* Per serving · 4 servings · Values may vary.