Pesce alla Paolo

Recently, we went down to visit my parents in New York. I needed to stock up on some essentials to bring back home to Connecticut, so my Father and I took a drive down to Arthur Avenue, the Little Italy section of the Bronx, to do some shopping. While there we stopped at Randazzo’s Fish Market and picked up some beautiful red snapper filets. When we got back to the house, he made this dish. Very tasty, and quite easy to prepare.

Serves 4

4 red snapper or sea bass fillets
1 medium onion sliced thin
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1/4 cup water
juice of one lemon
salt and pepper to taste

  1. Preheat the oven to 400 degrees. Place the red snapper fillets in a baking pan at just large enough to hold the fish snugly in one layer.
  2. Spread the onion slices along the top of the fish, and drizzle with the 2 tablespoons of olive oil.
  3. Add the wine, water and lemon juice. Season to taste with the salt and pepper.
  4. Place pan in oven and bake until fish is done, approximately 20 minutes. Transfer fish to serving plates, spoon some of the liquid from the pan on top and serve.