RED SNAPPER w/CHUNKY TOMATO-PEPPER SAUCE

By BobD

Ingredients

• 2 SERVINGS
• 2 tablespoons olive oil
• 3 large garlic cloves, pressed
• 1/2 cup dry white wine
• 1 1/2 cups purchased marinara sauce
• 3/4 cup chopped roasted jar-packed red bell peppers
• 1/4 cup sliced fresh basil
• 2 6- to 8-ounce red snapper fillets

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400F.

Heat 1 tablespoon oil in heavy medium skillet over medium heat.

Add garlic and saute 1 minute.

Add wine and bring to boil.

Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)

Pour remaining 1 tablespoon oil into small baking dish.

Add fish; turn to coat. Season with salt and pepper.

Spoon sauce over fish.

Bake just until cooked through, about 20 minutes.

Sprinkle remaining basil over and serve.