Fish Espanola
Ingredients
- 2 lb. red snapper ⓘ
- 1/2 c. diced celery ⓘ
- 1/4 c. chopped green pepper ⓘ
- 1/4 tsp. coarse black pepper
- 1 Tbsp. sugar ⓘ
- 1/2 tsp. thyme ⓘ
- 2 cloves crushed garlic ⓘ
- 2 Tbsp. olive oil ⓘ
- 2 Tbsp. flour ⓘ
- 1 lb. peeled tomatoes ⓘ
- 1 tsp. salt
- 1/4 tsp. rosemary
- 1 1/2 Tbsp. finely chopped parsley ⓘ
- 1 Tbsp. lemon juice ⓘ
- 2 Tbsp. sherry ⓘ
Instructions
- Grease 9 x 13-inch baking dish and arrange fish fillets. Saute celery, green pepper and garlic in oil until tender.
- Add flour and blend.
- Add tomatoes, breaking up as you stir.
- Add remainder except for sherry; bring to boil.
- Reduce heat and simmer for 10 minutes or until thickened.
- Remove from heat and add sherry.
- Pour mixture over fish and bake uncovered at 425° for about 12 minutes.
- Serves 4 to 6 persons.
Nutrition & Diet Analysis (per serving)
570
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).