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2 pound Snapper, Fillets
1 cup Milk
1 teaspoon Oregano
1 medium Onion, Sliced
4 tablespoon Olive Oil
½ cup Olives, Pitted
4 tablespoon White Wine, Dry
4 tablespoon Lemon Juice
2 tablespoon Capers
1 teaspoon Cumin, Ground
½ teaspoon Salt
¼ teaspoon Pepper
4 cup Tomatoes, Chopped
2 Garlic Cloves, Finely Chopped
Snapper fillets should be cut into serving pieces. Place them in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a skillet until tender.
Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, 15 minutes. Heat the oven to 350f. Drain the fish fillets and pat dry. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely.
Place the foil packets in an ungreased rectangular pan . Bake until fish flakes easily with a fork, 30 minutes.
1 cup Milk
1 teaspoon Oregano
1 medium Onion, Sliced
4 tablespoon Olive Oil
½ cup Olives, Pitted
4 tablespoon White Wine, Dry
4 tablespoon Lemon Juice
2 tablespoon Capers
1 teaspoon Cumin, Ground
½ teaspoon Salt
¼ teaspoon Pepper
4 cup Tomatoes, Chopped
2 Garlic Cloves, Finely Chopped
Snapper fillets should be cut into serving pieces. Place them in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a skillet until tender.
Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, 15 minutes. Heat the oven to 350f. Drain the fish fillets and pat dry. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely.
Place the foil packets in an ungreased rectangular pan . Bake until fish flakes easily with a fork, 30 minutes.
