Baked Red Snapper with Tomatoes
Preparation: 5 min. Cooking: 20 min.
Total: 25 min.
- 1-1/2 lbs red snapper fillets
- 2 Tbsp lemon juice
- 1-1/3 Tbsp olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, crushed
- 1/4 tsp crushed tomatoes
- 2 Tbsp parsley, chopped
Preheat oven to 375°F. Place snapper fillets (skin side down) in a lightly oiled baking dish. Drizzle fish with lemon juice. Season with salt and pepper to taste and set aside. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion and garlic 3-4 minutes, or until onion is softened, stirring frequently. Stir in tomatoes. Simmer mixture 4-5 minutes. Cover fish with tomato mixture and bake 8-10 minutes, or until fish flakes easily. Sprinkle with parsley before serving.