Mina's Baked Snapper
by Kathleen Morrison
SERVINGS
4 servings scale / convert
INGREDIENTS
1 (3 lb.) fish snapper (can also use bream, sea bass or porgy)
1/2 cup dry white wine
1 cup gaeta olives
2 jalapeños, seeded and chopped
1-1/2 cup basic tomato sauce (see recipe)
1 head fennel, sliced paper thin, fronds chopped and set aside
1 bunch fresh oregano, leaves only
4 tbsp. extra-virgin olive oil
INSTRUCTIONS
Preheat oven to 450°F. Clean and gut fish, remove top and bottom fins, scale and remove gills. Stand fish up in a shallow casserole, just large enough to hold the fish. Pour wine over fish and add olives, jalapeños, Basic Tomato Sauce, fennel and oregano. Drizzle fish with olive oil, place in oven and cook until just cooked through, about 20 to 25 minutes. Remove, sprinkle with fennel fronds and serve immediately.
CHEF COMMENTS
An excellent contorno for this dish would be tiny potatoes, roasted with garlic and rosemary.
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