Baked Red Snapper with Zesty Tomato Sauce

Ingredients

• Snapper

  Fish, mixed species, raw

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  100g

• Green bell pepper

  Sweet, green, raw

  100g

• Diced Tomatoes

  No Salt Added - Del Monte

  1 cup or 252g

• Tomato sauce

  No salt added

  2 cup or 490g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Parsley

  Spices, dried

  1 tbsp or 2g

Directions

1. 1 Preheat oven to 350 ºF. Rinse fish fillets in cold water. Pat dry with paper towels. Coat each fillet with olive oil and season with pepper. 2 Place fish fillets on a baking sheet, and bake for 25–30 minutes or until fish is white and flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F). 3 For sauce, heat olive oil in a medium-sized saucepan. 4 Add bell peppers, and cook gently until they are still firm, but tender, about 3–5 minutes. 5 Add tomatoes and tomato sauce, and bring to a boil over high heat. Reduce heat and simmer for 10–15 minutes or until the tomatoes are soft. Add oregano, basil, and parsley, and simmer for an additional 2–3 minutes. Remove sauce from the heat and set aside. 6 When the fish is done (see step 2), remove from the oven. 7 Serve each 3-ounce fillet with 1 cup of sauce.

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