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Ингредиенты
- 4 x Red Snapper fillets, 6 ounces each
- 2 c. Fish stock, from Snapper bones
- 4 c. Tomato, seeded and coarsely minced
- 6 Tbsp. Extra virgin extra virgin olive oil
- 1 pch crushed red pepper
- 1/2 Tbsp. Garlic, finely minced
- 4 tsp Parsley, coarsely minced Salt
- 4 x Leaves parsley for garnish
- 12 x Croutons rubbed with fresh garlic clove and extra virgin extra virgin olive oil
Инструкции
- Fillet red snapper, season with salt and set aside. Place fish skeleton in a sauce pan, cover with water and bring to a boil. Boil 45 min. Pass broth through sieve and set aside.
- Preheat oven to 400 degrees. In a saute/fry pan, over low heat, place extra virgin olive oil, garlic and crushed red pepper - cook slowly without browning. Add in minced tomatoes and cook 2 min. Add in red snapper and cook for approximately 2 more min. Add in fish broth. Bake in the oven for approximately 5 min, or possibly till fish is cooked.
- Drizzle with extra virgin olive oil and sprinkle with coarsely minced parsley.
- Adjust salt to taste. Serve in bowls on croutons. Garnish with fresh parsley sprigs
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1124g | |
| Calories 901 | |
| Calories from Fat 752 | 83% |
| Total Fat 85.1g | 106% |
| Saturated Fat 12.05g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1586mg | 66% |
| Potassium 1769mg | 51% |
| Total Carbs 25.01g | 7% |
| Dietary Fiber 6.9g | 23% |
| Sugars 14.84g | 10% |
| Protein 15.03g | 24% |
