Red Snapper Puttanesca

• 4 red snapper fillets, about 4 oz (125 g) each
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 1 onion, diced
• 3 garlic cloves, peeled and minced
• 3 large tomatoes, peeled and chopped
• 8 Nicoise olives, pitted and sliced
• 2 tablespoons drained capers
• 1 tablespoon minced anchovies
• 1/4 cup (1/3 oz/10 g) chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 bay leaf
• 1/4 cup (1/3 oz/10g) chopped fresh flat-leaf (Italian) parsley
• 1/2 lemon, cut into 4 wedges
• 4 fresh flat-leaf (Italian) parsley sprigs

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. To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute, stirring frequently, for 2 minutes. Add the 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 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.
6. Serves 4
7. Nutritional Analysis per Serving
8. (Kilojoules 857)

red snapper, lemon juice, ground black pepper, olive oil, onion, garlic, tomatoes, niueoise, capers, anchovies, fresh basil, fresh oregano, bay leaf, flatleaf, lemon, flatleaf

Taken from www.myrecipes.com/recipe/red-snapper-puttanesca (may not work)