Post by marlaoh on Oct 26, 2004 7:23:42 GMT -6
Red Snapper with Tomato Fennel Sauce
Prep: 15 min, Cook: 35 min.
1 Tbs. olive oil
1 onion, sliced
3-1/3 cups canned crushed tomatoes
1/2 cup dry white wine or chicken stock
3 strips orange rind, each 5/2x1 inch
1/2 tsp. fennel seed
1/4 tsp. chili pepper flakes, crushed
1/2 tsp. salt, or to taste
1-1/2 lbs. red snapper fillets
Preheat oven to 400°F. Heat oil in a heavy nonstick pan over medium heat. Cook onion 5-7 minutes, or until tender. Stir in remaining ingredients, except fish, and simmer 15 minutes or until sauce is thickened. Remove from heat. While sauce is simmering, arrange fillets in a lightly oiled baking dish. Season fish with salt and pepper to taste. Pour sauce over fish and bake 15 minutes, or until fish is cooked throughout.
Prep: 15 min, Cook: 35 min.
1 Tbs. olive oil
1 onion, sliced
3-1/3 cups canned crushed tomatoes
1/2 cup dry white wine or chicken stock
3 strips orange rind, each 5/2x1 inch
1/2 tsp. fennel seed
1/4 tsp. chili pepper flakes, crushed
1/2 tsp. salt, or to taste
1-1/2 lbs. red snapper fillets
Preheat oven to 400°F. Heat oil in a heavy nonstick pan over medium heat. Cook onion 5-7 minutes, or until tender. Stir in remaining ingredients, except fish, and simmer 15 minutes or until sauce is thickened. Remove from heat. While sauce is simmering, arrange fillets in a lightly oiled baking dish. Season fish with salt and pepper to taste. Pour sauce over fish and bake 15 minutes, or until fish is cooked throughout.