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
Determine what the end of the recipe is.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (81%)|
|Amt Per Serving||% DV|
|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 %|
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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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