George Sarris: Greek Red Snapper

George Sarris: Greek Red Snapper


1 tablespoon olive oil

2 cups chopped onions

2 1/2 cups chopped seeded tomatoes

1/2 cup minced fresh parsley

1/2 cup dry white wine

1/8 teaspoon pepper

4 bay leaves

2 garlic cloves, minced

8 (6 ounce) red snapper fillets

1 1/2 tablespoon fresh lemon juice

1/2 teaspoon salt

4 medium peeled baking potatoes, each cut lengthwise into 12 wedges

1 tablespoon olive oil

1/4 teaspoon salt

8 slices tomatoes (1/2 inch thick)

8 slices green bell peppers (1/4 inch thick)


Preheat oven to 350°

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

Add onion; sauté 7 minutes or until tender.

Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.

Set aside

Arrange fillets in a 13x9-inch baking dish coated with cooking spray.

Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.

Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.

Top with tomato slices and bell pepper rings.

Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.

Place 1 fillet and 6 potato wedges on each of 8 plates.

Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.

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