Red Snapper (Spanish Style)

By jwa

I missed going to Spain this summer, but have been thinking about the food. When we were on the Mediterranean,  we had really good fish and seafood.  So when I bought some nice snapper fillets, I began to remember some of those tastes.  This recipe feeds two, but can easily be expanded.

Ingredients

• 2 Red Snapper fillets
• 2 medium onions, thinly sliced
• 2-3 cloves of garlic, finely chopped
• 1 red bell pepper, thinly sliced
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 1/2 dry sherry or white wine
• 1/4 cup extra virgin olive oil
• 1/2 cup chicken stock
  
• 1/2 cup chopped cilantro
• 1-2 tbsp sliced almonds for each fillet

Procedure

• Preheat oven to 350 degrees
• Layer the onions in an oven proof pan or dish. (I used a 10 inch iron skillet.)
• Place the snapper fillets on the onions.
• Scatter the chopped cilantro over the snapper fillets.
• Layer the sliced red pepper on top of the fish.
• In a small bowl, combine the garlic, salt, black pepper, oil and sherry.
• Pour the oil and sherry combination over the fish.
• Add the chicken stock.
• Place the pan in the oven and bake for 25-30 minutes.
• While the snapper is baking, toast the sliced almonds. They can be toasted on the stove top in a dry skillet over low heat. Watch closely to avoid burning. Or the nuts can be toasted by spreading on a baking sheet and placing in the oven for about 7-10 minutes.
• With slotted spatula, remove each fillet to a serving dish insuring to include the layer of onions.
• Garnish with toasted sliced almonds.

Variations

Parsley could easily be substituted for the cilantro. Yellow or green bell peppers or a combination could be substituted.

Suggested side dishes: Sautéed plantains, Broccoli