Ingredients
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2 tablespoons olive oil
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1/2 small onion, diced
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2 cloves garlic, minced
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5 whole canned tomatoes, drained and chopped
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2 tablespoons capers, chopped
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1/2 cup sliced black olives, drained
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1/4 teaspoon crushed red pepper flakes
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1/2 tablespoon chopped fresh parsley
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1 tablespoon fresh lemon juice
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1 lb red snapper fillet
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
- Add garlic, and saute for 1 minute.
- Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
- Bring to a boil, and simmer for 10 minutes.
- Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
- Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
- Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
- Baste once with the sauce while baking.
- Snapper is done when it flakes easily with a fork.