You can use other white fish fillets for this dish, but I prefer Red Snapper. My own personal choice. I use 6 fillets that weigh about 8-10 ounces each for this recipe.

Ingredients

4 serv.

red snapper fillets, boneless and skinless6
garlic cloves, crushed↗2
olive oil↗3 ounces
onion, diced↗1⁄3 lb
celery, diced↗1⁄3 lb
mushroom, chopped↗1⁄3 lb
tomatoes, diced↗1 lb
tomato paste↗1 1⁄2 ounces
white wine, dry↗3⁄4 cup
clam juice↗3⁄4 cup
parsley, chopped↗2 tablespoons
oregano↗1⁄2 tablespoon
orange peel, grated↗1 teaspoon
cayenne pepper↗1 dash
salt and pepper1 dash
bay leaf↗1

Step-by-step instructions

1
In large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms.
2
Sauté vegetables until limp.
3
Add tomatoes, tomato paste, wine, and clam juice.
4
Bring to boil, and then reduce to simmer.
5
Add remaining ingredients, except fish.
6
Simmer 30 minutes.
7
Keep hot.
8
Place fish portions in 6 individual casserole dishes.
9
Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily.
10
Note: May be baked in large baking dish, laying fish out side by side and topping with sauce.
11
Bake the same.
12
Garnish with lemon wedges.

Source: food.com

Original recipe ↗

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