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Spanish Red Snapper
What you need
- 1 lb. red snapper fillet
- olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 lb fresh tomatoes, chopped
- 1 7 oz. can diced green chiles
- 1/2 lb crimini mushrooms
- 6 stuffed green olives, chopped
- 1 lb fresh zucchini, sliced thin
- 1/2 tsp capers
- salt & pepper
How to make it
- Sauté onion in olive oil
- Add mushrooms, garlic, chiles and tomatoes
- Cook until tomatoes begin to break down and flavors are blended
- Add salt and pepper to taste and olives and capers
- Rinse snapper fillets and place in a buttered baking dish
- Cover with sliced zucchini
- Pour sauce over all and bake at 350 for 30 minutes
- Can be served with grated cheese
Can substitute canned tomatoes for fresh
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