Title: Snappy Snapper
Categories: Fish Main
Yield: 4 Servings
|1||lb||Skinned and boned rockfish fillets|
|1|| ||Clove garlic, minced|
|14 1/2||oz||Italian-style stewed tomatoes|
|1||tb||Drained canned capers|
| || ||Chopped parsley|
Rinse fish. Arrange in 1 layer in a shallow 2 to 2 1/2 quart casserole.
Squeeze lime juice over fish. Bake, uncovered, at 350øF until fish is
opaque but still moist-looking in thickest part, 15 to
Stem and seed pepper. Slice pepper and onion. In a 10 to 12 inch frying
pan, stir oil, onion, pepper and garlic over high heat until onion is
lightly browned, about 5 minutes. Add tomatoes with juice, and capers.
Bring to a boil. Simmer, uncovered, over medium heat until liquid
evaporates, about 10 minutes. Spoon juice from baked fish into tomato
mixture. Boil, uncovered, until liquid evaporates, about 1 1/2 minutes.
Spoon over fish. Sprinkle with parsley.