Tomato-Parsley Red Snapper

1. 1

   Preheat oven to 350F.

2. 2

   In a lightly greased baking pan, spread 1-1/2 cups of parsley.

3. 3

   Arrange red snapper fillets on top of parsley.

4. 4

   Combine onion, garlic, tomato juice, white wine and remaining parsley; spread over the snapper.

5. 5

   Arrange the tomato slices on top of parsley mixture.

6. 6

   Sprinkle with lemon juice.

7. 7

   Bake uncovered for 45 minutes to 1 hour, or until snapper is opaque and flakes when tested with fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.