Monday, 23 July 2012

Baked Red Snapper with Zucchini and Tomato


If you want to make a dish that is impressive and so tasty but really easy...try this, so good!  I chose to use a red snapper, but you can also use sole, orange roughy or grouper.  Be sure to make the zucchini slices very thin, and pile them on to look like fish scales, so pretty.  We had crusty white bread slices on the side to scoop up the delicious red sauce.

Baked Red Snapper with Zucchini and Tomato

  • 1 zucchini, cut into slices 1/8 thick
  • 4 Tbs. olive oil
  • 1 whole fish (red snapper, sole, orange roughy or grouper)--I had them clean the entire fish and discard the head
  • Coarse salt and pepper
  • 3 shallots, minced
  • 4 garlic cloves, minced
  • 1 28oz. can crushed tomatoes
  • 1 tspn. sugar
  • 1/4 cup fresh dill
  • 1 lemon, quartered
-Preheat the oven to 425 degrees. In a bowl, coat the zucchini with 1 Tbs. of olive oil.  Lay the fish on a plate and arrange the slices of zucchini on the fish to resemble scales.  Press down to secure in place and sprinkle with salt and pepper to taste.  Cover and refrigerate.  

-In a medium saute pan, heat 2 Tbs. of the oil over medium high heat.   Add the shallots and saute until translucent, about 2 minutes.  Add the garlic and saute until soft, about 1 minute.  Add the tomatoes and sugar and season with salt and pepper to taste.  Bring to a boil, reduce the heat to medium low and simmer uncovered for 5 minutes to blend the flavors.  Stir in the dill.  Pour the tomato sauce into an attractive baking dish large enough to accommodate the fish.  Place the fish on top of the tomato sauce.

Bake until the fish is opaque throughout, about 20-25 minutes.  Remove from the oven, garnish with the lemon pieces and serve directly from the baking dish. Enjoy!


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