A flavorful fish dish that pleases the palette without adding inches to your waist.
Red Snapper with Sauteed Onions, Peppers and Tomatoes
- 1 Tbsp plus 2 tsp extra virgin olive oil
- 1 medium onion, sliced into thin half-moons
- 1 small green bell pepper, cored and cut into ½-inch wide strips
- 2 garlic cloves, finely chopped
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 2 large tomatoes cut in eighths
- Four 5- to 6- oz red snapper filets
- 4 thin lemon slices
- 1 Tbsp chopped fresh parsley
Position a rack in the center of the oven and preheat to 400ºF.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the onion, green pepper, and garlic, and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until softened, about 5 minutes. Add the tomatoes and mix well.
Season the fillets with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Place the fillets, skin side down, on the vegetables in the skillet. Place a lemon slice on each fillet. Drizzle with remaining 2 teaspoons oil. Place the skillet in the oven, and bake until the fish is opaque when pierced with the tip of a knife, about 10 minutes.
Sprinkle with the parsley and serve hot.
From SKINNY ITALIAN by Teresa Giudice. Photographs by Ben Fink. Copyright © 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.