Braised Red Snapper In A Garlic Tomato Broth Recipe

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Servings: 1


Cost per recipe $7.38 view details
  • 4 x Red Snapper fillets, 6 ounces each
  • 2 c. Fish stock, from Snapper bones
  • 4 c. Tomato, seeded and coarsely minced
  • 6 Tbsp. Extra virgin extra virgin olive oil
  • 1 pch crushed red pepper
  • 1/2 Tbsp. Garlic, finely minced
  • 4 tsp Parsley, coarsely minced Salt
  • 4 x Leaves parsley for garnish
  • 12 x Croutons rubbed with fresh garlic clove and extra virgin extra virgin olive oil


  1. Fillet red snapper, season with salt and set aside. Place fish skeleton in a sauce pan, cover with water and bring to a boil. Boil 45 min. Pass broth through sieve and set aside.
  2. Preheat oven to 400 degrees. In a saute/fry pan, over low heat, place extra virgin olive oil, garlic and crushed red pepper - cook slowly without browning. Add in minced tomatoes and cook 2 min. Add in red snapper and cook for approximately 2 more min. Add in fish broth. Bake in the oven for approximately 5 min, or possibly till fish is cooked.
  3. Drizzle with extra virgin olive oil and sprinkle with coarsely minced parsley.
  4. Adjust salt to taste. Serve in bowls on croutons. Garnish with fresh parsley sprigs
  5. Yield: 4 servings


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1124g
Calories 901  
Calories from Fat 752 83%
Total Fat 85.1g 106%
Saturated Fat 12.05g 48%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1586mg 66%
Potassium 1769mg 51%
Total Carbs 25.01g 7%
Dietary Fiber 6.9g 23%
Sugars 14.84g 10%
Protein 15.03g 24%
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