|
 |
| Baked Florida Red Snapper Fillets with Plum Tomatoes |
| Serves:4 |
| Preparation
time:15 min |
This recipe is best with fresh Florida red snapper, but can be made with any comparable white fish fillet such as flounder, sole or tilapia.
To finish the dish, drizzle with Colavita's full flavored Fruttato Extra Virgin Olive Oil.
|
Ingredients:
3 tablespoons COLAVITA Extra Virgin Olive Oil, plus some for oiling the pan
1 pound fillet of red snapper, or other white fish
4-5 plum tomatoes
1/2 cup plain bread crumbs
1 tablespoon fresh flat leaf parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Paprika
1/2 onion, sliced into thin rings
1 tablespoon COLAVITA Fruttato Extra Virgin Olive Oil, or as needed
|
Preparation:
Preheat oven to 450 degrees F. Slice tomatoes in half lengthwise; squeeze gently to remove seeds. With a pair of needle nose pliers, remove all bones from the fish. Place the fish in a baking dish that has been lightly oiled with olive oil. Place the tomato halves around the perimeter of the dish, cut side up. In a bowl, mix the bread crumbs, parsley, salt, pepper and olive oil. Spoon mixture over the fish and tomatoes. Sprinkle with paprika. Place onion slices over fish. Bake, uncovered, until fish flakes easily (about 10 minutes per inch of thickness). Drizzle with Colavita Extra Virgin Olive Oil.
Per Serving: 305 Calories (47.6% from fat); 16g Total Fat; (2g Sat, 11g Mono, 2g Poly); 26g Protein; 14g Carbohydrate; 42mg Cholesterol; 728mg Sodium Food Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
_________________________________
Look for Colavita Fruttato Extra Virgin Olive Oil in your supermarket, or to purchase on line, visit ColavitaStore.com
|
|
|
|
