2 pounds red snapper fillets


2 garlic cloves, minced


1 teaspoon salt


1/2 teaspoon black pepper


1 teaspoon dried oregano


1/2 teaspoon chili  pepper flakes


2 tablespoons olive oil


2 bell peppers, sliced into thin strips


1 medium onion, sliced


15 oz can of tomato sauce




Heat the oil in a large, deep skillet over medium high heat.

Add the sliced peppers, onion, and garlic. Sauté until tender, about 10 minutes. Add the tomato sauce oregano and chili flakes. Bring to a low boil.

Season the fish with the salt and pepper. Lower the heat to a simmer. Nestle the fillets into the sauce, cover the pan and poach the fish for 8-10 minutes until they are cooked gh. Gently transfer the fillets to serving dishes and spoon the the sauce over the fillets.

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