RED SNAPPER WITH TOMATO CAPER SAUCE
Adapted from:
Stop and Smell the Rosemary: Recipes and Traditions to Remember by Junior League of HoustonServings: 4
TOMATO CAPER SAUCE: 3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) chopped tomatoes
4 Roma tomatoes, peeled, seeded and diced
1/4 cup parsley, minced
3 tablespoons capers, rinsed and drained
2 teaspoons fresh oregano, minced
1 1/2 pounds fresh red snapper fillets, skin removed
To make the sauce, heat oil in a medium skillet. Add onion and cook until transparent.
Add garlic, tomatoes, parsley, capers and oregano. Bring to a boil. Reduce heat. Simmer covered 5 minutes. Remove lid and simmer 15 minutes more.
Heat oven to 450 degrees F.
Place snapper in a lightly oiled baking dish. Top with sauce.
Bake 12 to 15 minutes or until fish is cooked through.
