Fish in Acqua Pazza
Roasting oven environment
2 cups chopped tomatoes (about 4 Roma tomatoes)
2 tablespoons extra virgin olive oil
1 teaspoon salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
4 red snapper fillets, about 5 to 6 ounces each
1⁄2 cup water
1 lemon, thinly sliced
1 tablespoon chopped parsley
Place the tomatoes, oil, 1⁄2 teaspoon salt, and
1⁄4 teaspoon pepper in a bowl; toss to combine.
Arrange the fillets in a single layer in a large saute pan. Add the water and season the fish with remaining salt and pepper. Top with the tomato mixture and lemon slices. Place the pan in the oven, uncovered, for 4 minutes. Cover the pan with a lid and cook 8 minutes more, or until the fish is just cooked through. With a spatula, remove the fish and toppings to a platter and cover to keep warm. Return the saute pan to the oven and cook, uncovered, for 4–5 minutes, or until the sauce reduces and starts to thicken. To serve, spoon sauce over fish and sprinkle with parsley.