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- Red Snapper with Fennel Tomato Sauce
- (Chelidra Rossa con Salsa di Finocchio e Pomodoro)
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Ingredients:
Two 3/4-inch thick red snapper or other firm white fish fillets
2 tablespoons extra virgin olive oil
1/2 large onion, sliced
One 28-ounce can Italian plum tomatoes, drained
1/4 cup dry white wine
Two 2 and 1/2 x 1-inch pieces orange peel (orange part only)
1/4 teaspoon fennel seeds
1/8 teaspoon dried crushed red pepper
Salt and pepper
Directions:
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- Preheat oven to 400°F.
Heat 1 tablespoon olive oil in heavy medium skillet over medium heat.
Add onion and saute until tender, about 8-10 minutes.
Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper.
Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 10-12 minutes.
Season with salt and pepper.
Pour remaining 1 tablespoon olive oil into small baking dish.
Add fish and turn to coat with olive oil.
Sprinkle with salt and pepper.
Spoon warm sauce over fish.
Bake until just cooked through, about 20 minutes.
Serve immediately. Makes 2 servings.
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