Red Snapper with Parsley Tomato Crust
Source of Recipe
meals.com
List of Ingredients
2 �cups fresh parsley, chopped, divided
2 �pounds red snapper fillets
1 �cup chopped onion
1 � clove of garlic, crushed
1/2 �cup tomato juice (low salt)
1/2 �cup white wine
1 � tomato, sliced
1/3 �cup lemon juiceRecipe
Preheat oven to 350�F. In a lightly greased baking pan, spread 1-1/2 cups of parsley. Arrange red snapper fillets on top of parsley. Combine onion, garlic, tomato juice, white wine and remaining parsley; spread over the snapper.
Arrange the tomato slices on top of parsley mixture. Sprinkle with lemon juice.
Bake uncovered for 45 minutes to 1 hour, or until snapper is opaque and flakes when tested with fork.
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