Red Snapper Puttanesca (Cooking Light) - cooking recipe

Ingredients

20 ounces red snapper fillets or 20 ounces other white fish fillets
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
2 scallions, chopped
3 garlic cloves, peeled and minced
1 (14 ounce) can diced tomatoes, drained
8 nicoise olives, pitted and sliced
2 tablespoons drained capers
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley
1/2 lemon, cut into 4 wedges
optional flat leaf parsley (to garnish)

Preparation

Preheat an oven to 350\u00b0F (180\u00b0C).
Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and saute, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
Pour the sauce over the fillets and top with the chopped or dried 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.
To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.