With a Canadian twist: lasagna.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 4-ounce servings |
Ingredients
- cooking spray
- 5 tablespoons bacon grease
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon brown sugar
- ¼ teaspoon dried thyme
- 2 pounds red snapper fillets
- 2 cups stewed tomatoes
- 2 onions, chopped
- ¼ teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
Instructions
- Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
- Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.
- You can use up to 3 pounds red snapper for this recipe, if desired.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 0 g |
| Sodium | 286 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe! I used fresh cherry tomatoes from the garden and added fresh basil at the end. Delish!!
As Red Snapper is expensive and a rare sale treat I was sorely disappointed with this recipe. First, it took a LOT of bacon fat and in the end there no no bacon taste at all. I was expecting something more flavorful. Simply, it was nicely cooked but I could have gotten more flavor by simply broiling it.
It’s an easy way to cook fish but because of the stewed tomatoes it is like a fish soup. The fish is lost in all the liquid and tomatoes. It was less flavorful than I expected. No hint of the bacon grease flavor, so don’t know why it’s in the recipe. The fish would have stewed in the liquid without it. If I make this again I will try it with sliced fresh tomatoes (maybe green tomatoes or tomatillos), with just enough liquid to cook the fish without drowning it—perhaps white wine, tomato juice or Bloody Mary mix. I would also add a spoonful of capers and maybe some olives. The is more a Mediterranean dish than Gulf Coast. I lived near the Gulf Coast in Florida and never saw fish prepared like this.
This was delicious. I followed the recipe except I used ‘fire roasted’ diced tomatoes, which added a lot of flavor. I also sprinkled a little feta cheese the last 10 minutes of baking, mostly for color and presentation. My husband loved it and so did I.
Huge hit with my family! Didn’t bother to marinate–just threw it in the oven and baked it. Put it under the broiler for the final 4-5 minutes. Yum!