Mina's baked snapper

Yield: 4 servings

Measure Ingredient
1 \N Whole 3-pound fish such as
\N \N Snapper, bream, porgy or sea
\N \N Bass
½ cup Dry white wine
1 cup Gaeta olives
2 \N Jalapenos, seeded and
\N \N Chopped
1 \N Head fennel, sliced paper
\N \N Thin, fronds set aside and
\N \N Chopped
1 bunch Fresh oregano, leaves only
4 tablespoons Oil, olive
¼ \N Spanish onion, cut into inch dice
1 \N Cloves garlic, thinly
\N \N Sliced
1 ounce Olive oil
1 tablespoon Fresh thyme (or 2
\N \N TB dried)
⅛ medium Carrot, finely shredded
14 ounces Tomatoes; crushed and mixed
\N \N Well with their juices
\N \N Salt; to taste



BASIC TOMATO SAUCE: Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Preheat oven to 450 degrees F.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Stand fish up in a shallow casserole, just large enough to hold the fish. Pour wine over fish and add olives, jalapenos, tomato sauce, fennel and oregano. Drizzle fish with olive oil, place in oven and cook until just cooked through, about 20 to 25 minutes. Remove, sprinkle with fennel fronds and serve immediately.

(An excellent contorno for this dish would be tiny potatoes, roasted with garlic and rosemary.)

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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