Black sea bass makes a good substitute for snapper in this recipe.
1) Heat 2 tablespoons of the olive oil in a 12-inch ovenproof skillet
over medium-low heat. Add the garlic and cook, stirring, until
softened but not golden, about 1 minute. Add the tomatoes
and their juice, anchovies, olives, 2 tablespoons of the basil,
capers, and pepper flakes to the pan.
2) Bring the sauce to a brisk simmer and cook, stirring occasion-
ally, until the tomatoes are tender and the juices have reduced
to a saucy consistency, about 8 minutes.
3) Nestle the snapper fillets into the sauce, spooning some on
top to keep the fish moist. Drizzle with the remaining 1 table-
spoon olive oil. Tightly cover the pan with a lid or aluminum
foil and braise in the oven until the fish is almost cooked
through, 10 to 15 minutes, depending on thickness.
4) With a slotted spatula, transfer the snapper to 4 shallow
serving bowls. If the sauce seems too thin, simmer over
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Determine what the end of the recipe is.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 77 | ||
Calories from Fat: 62 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 253.8mg | 9 % | |
Potassium 64.6mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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