Servings:
Serves 4 Servings
Ingredients
- 2 pound red snapper filet or bass, have fishmonger remove scales and bones
- 4 pound parsley sprigs, whole and washed
- 1 sprig marjoram
- 1 bulb fennel, thinly sliced
- 2 bulb garlic cloves, sliced
- 1 teaspoon chopped calabrese chilies (or red pepper flakes)
- 1 bulb spring onions (or mild scallion)
- 1/4 cup high quality extra virgin olive oil
- 3/4 cup high quality dry white wine
- 1/2 cup prepared tomato sauce
- 1/2 pint grape tomatoes or mixed heirloom cherry tomatoes
- 4 slice ciabatta or crusty italian bread, rubbed with garlic & oil, toasted
Preparation
Baking Directions:
1.Preheat oven to 375 degrees.
2.In large stainless-steel sauté pan with fitting lid, heat ¼ cup olive oil until smoking.
Add parsley, marjoram, fennel, garlic, chilies, and spring onions; briefly sauté for 1 minute, then add the fish fillets.
3.Add white wine, tomato sauce, grape tomatoes, and season with salt and pepper.
Reduce heat to low, cover with lid, and place entire pan in preheated oven for approximately 10 minutes.
4.To check fish for doneness, remove pan from oven and and remove lid.
Fish should feel firm to the touch.
5.Place fish fillets on serving platter.
Spoon resulting cooking juices and vegetables over fish fillets and toasted bread.
