Red Snapper with Chunky Tomato-Bell Pepper Sauce Recipe

Red Snapper with Chunky Tomato-Bell Pepper Sauce Recipe

  • 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
  1. Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 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.)
  2. 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.
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