Prep Time: 10 mins
Total Time: 25 mins
Servings: 4
Ingredients
4 (6ounce)red snapper fillets
1 1/2 teaspoonsfresh lemon juice
1tablespoonvegetable oil
1/2 cupchopped green bell pepper
1/2 cupchopped onion
1/2 cupdry white wine
1tablespoonchopped fresh parsley
1/2 teaspoondried basil, crumbled
1/2 teaspooncayenne pepper
fresh ground pepper
1cupchopped tomato
1/4 cupgrated parmesan cheese
1/8 teaspoonfavorite hot pepper sauce
prepared cooked rice( , to serve on the side)
Directions
Preheat oven to 350F.
Sprinkle the fillets with lemon juice.
Heat oil in a skillet over med-low heat.
Stir in the bell peppers and onions and cook until softened, about 5 minutes.
Add the fillets and cook 1 minute per side.
Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper.
Cover and simmer 2 minutes.
Transfer to an ovenproof glass baking dish.
Spoon tomatoes over the fish.
Sprinkle with Parmesan cheese and hot pepper sauce.
Bake in oven until fish is opaque, about 8 minutes.
Serve immediately with rice.
Reviews
“Wonderful spicy, tasty red snapper!! Left a nice tingle, I thought I had green bell pepper but it turned out to be unuseable, so I used mushroom instead, wooked out very well.DH really loved this fish, we both like the spicy taste, thanks for sharing a good one Dancer^, we’ll be making this one again.”