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Red Snapper with Tomato Fennel Sauce




Source of Recipe


Aunt Saunny

* 1 Tbs. olive oil
* 1 onion, sliced
* 3-1/3 cups canned crushed tomatoes
* 1/2 cup dry white wine or chicken stock
* 3 strips orange rind, each 5/2x1 inch
* 1/2 tsp. fennel seed
* 1/4 tsp. chili pepper flakes, crushed
* 1/2 tsp. salt, or to taste
* 1-1/2 lbs. red snapper fillets

Preheat oven to 400°F. Heat oil in a heavy nonstick pan over medium heat. Cook onion 5-7 minutes, or until tender. Stir in remaining ingredients, except fish, and simmer 15 minutes or until sauce is thickened. Remove from heat. While sauce is simmering, arrange fillets in a lightly oiled baking dish. Season fish with salt and pepper to taste. Pour sauce over fish and bake 15 minutes, or
until fish is cooked throughout.