Fillet red snapper, season with salt and set aside. Place fish skeleton in a sauce pan, cover with water and bring to a boil. Boil 45 minutes. Pass broth through sieve and set aside. Preheat oven to 400 degrees. In a saute pan, over low heat, place olive oil, garlic and crushed red pepper - cook slowly without browning. Add chopped tomatoes and cook 2 minutes. Add red snapper and cook for approximately 2 more minutes. Add fish broth. Bake in the oven for approximately 5 minutes, or until fish is cooked. Drizzle with olive oil and sprinkle with coarsely chopped parsley. Adjust salt to taste. Serve in bowls on croutons. Garnish with fresh parsley sprigs Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9096 - PAUL BARTOLOTTA
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 718 (100%)|
|Amt Per Serving||% DV|
|Total Fat 81g||108 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 59.1g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 10.9mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Calories per serving: 718
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