Red Snapper Puttanesca

Directions

1. 1
   Preheat an oven to 350F (180C).
2. 2
   Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
3. 3
   To make the sauce, in a large nonstick frying pan over medium heat, heat the oil.
4. 4
   Add the onion and garlic and saut, stirring frequently, for 2 minutes.
5. 5
   Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
6. 6
   Pour the sauce over the fillets and top with the chopped parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes.
7. 7
   Remove and discard the bay leaf.
8. 8
   To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
9. 9
   Serves 4
10. 10
    (Kilojoules 857)