Baked Snapper in Sweet and Sour Sauce Recipe
Posted on 19th of March, 2010 by Lévana
I think you can tell: I am crazy about our Sephardi fish dishes: Glorious in their simplicity and their flavor pairings.
1/4 cup olive oil
1 medium onion, chopped
1 large tomato, peeled, seeded and diced small
1/4 cup wine vinegar
1/3 cup black or golden raisins
2 tablespoons sugar or sucanat
1/4 cup parsley, chopped
Salt and pepper to taste
1/3 cup pine nuts, toasted (300 °F about 12 minutes). Skip if you would rather not have nuts
8 snapper or tilapia fillets, about 6 ounces each
Preheat oven to 425 degrees.
Heat the oil in a skillet. Add the onion and sauté until translucent. Add the tomato and sauté 3 more minutes. Add vinegar, raisins, brown sugar, parsley, salt and pepper and sauté 3 more minutes. Place fish fillets in an oven-proof pan just large enough to hold them. Pour sauce over them. Bake for 20 minutes. Sprinkle the pine nuts on the fish and serve hot or at room temperature