2 Tbsp black olive paste
1 Tbsp Dijon mustard
2 pounds red snapper or flounder fillets
1 cup Newman's Own® Tomato & Basil Bombolina Sauce
4 sun-dried tomatoes packed in oil, cut into thin strips
2 tsp fresh lemon juice
½ tsp grated lemon zest
¼ cup toasted slivered almonds
shredded fresh basil leaves for garnish
grated lemon zest for garnish
Preheat the oven to 500°F. Coat a baking sheet with oil. Combine the olive paste and mustard in a small bowl.
Fold the ends of each fillet under to form a square then spread some of the olive paste mixture on top. Arrange the squares on the prepared baking sheet and bake for 12-15 minutes, or until the fish separates when touched with a fork.
Meanwhile, in a small saucepan, heat the sauce with the tomatoes, lemon juice, and zest over medium heat until hot.
When the fillets are done, transfer to plates and spoon some of the hot sauce on top. Garnish with the almonds, basil, and lemon zest. Serve at once.
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