1 pound Rockfish (Pacific red snapper)
2 tablespoons olive oil
1 small onion, thinly sliced
1 cup tomatoes, diced
1 bell pepper (red, green, or yellow), thinly sliced
3 cloves garlic, minced or pressed
1 teaspoon jalapeño or serrano chile (or to taste), chopped
1/2 teaspoon oregano
1 bay leaf
1/4 teaspoon salt and pepper
Juice of 2 lemons
1 lemon, sliced
GARNISH
Sliced avocado
Cilantro sprigs
Servings: 4
Place Pacific red snapper fillets in shallow baking dish. Sauté onion, bell pepper, and garlic in olive oil until vegetables are limp. Add herbs, salt, pepper, tomatoes, and lemon juice. Pour this mixture over fish and arrange lemon slices over top. Cover tightly and bake at 325 degrees F for 25-30 minutes, just until fish turns opaque in center and begins to flake. During last 5 minutes, check for doneness and add liquid if needed. Continue to bake uncovered until fish is done.
Suggested Wine: Sauvignon Blanc
2 tablespoons olive oil
1 small onion, thinly sliced
1 cup tomatoes, diced
1 bell pepper (red, green, or yellow), thinly sliced
3 cloves garlic, minced or pressed
1 teaspoon jalapeño or serrano chile (or to taste), chopped
1/2 teaspoon oregano
1 bay leaf
1/4 teaspoon salt and pepper
Juice of 2 lemons
1 lemon, sliced
GARNISH
Sliced avocado
Cilantro sprigs
Servings: 4
Place Pacific red snapper fillets in shallow baking dish. Sauté onion, bell pepper, and garlic in olive oil until vegetables are limp. Add herbs, salt, pepper, tomatoes, and lemon juice. Pour this mixture over fish and arrange lemon slices over top. Cover tightly and bake at 325 degrees F for 25-30 minutes, just until fish turns opaque in center and begins to flake. During last 5 minutes, check for doneness and add liquid if needed. Continue to bake uncovered until fish is done.
Suggested Wine: Sauvignon Blanc
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