Red Snapper Puttanesca (Cooking Light)

• 20 ounces red snapper fillets or 20 ounces other white fish fillets
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 2 scallions, chopped
• 3 garlic cloves, peeled and minced
• 1 (14 ounce) can diced tomatoes, drained
• 8 nicoise olives, pitted and sliced
• 2 tablespoons drained capers
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley
• 1/2 lemon, cut into 4 wedges
• optional flat leaf parsley (to garnish)

1. Preheat an oven to 350u0b0F (180u0b0C).
2. Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
3. Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and saute, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
4. Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
5. To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

red snapper, lemon juice, ground black pepper, olive oil, scallions, garlic, tomatoes, nicoise olives, capers, fresh basil, oregano, bay leaf, parsley, lemon, flat leaf parsley

Taken from www.food.com/recipe/red-snapper-puttanesca-cooking-light-390179 (may not work)