calc1 (2 lb) red snapper
calc2 juice of limes OR
calc1 juice of lemon
calc4 sprigs of thyme or parsley
calc3 tsp of GALLO Pure Olive Oil
calc1 large onion chopped
calc2 cloves of garlic, finely chopped
calc15 oz (400 ml) of canned PRIMO Diced Tomatoes
calc2 tsp of PRIMO Tomato Paste
calc2 tsp of UNICO Red Wine Vinegar
calc5 tsp of low-fat yogurt
calc2 tsp of dried oregano
calc6 tsp of dry breadcrumbs
salt and pepper


calc1 small lettuce, thickly sliced
calc10 young spinach leaves, torn
calc ½ of a small cucumber, sliced and quartered
calc4 scallions, thickly sliced
calc3 tsp of chopped parsley
calc2 tsp of GALLO Pure Olive Oil
calc2 tsp of plain low fat yogurt
calc1 tsp of UNICO Red Wine Vinegar
calc info

recipe image



Sprinkle the lime or lemon juice inside and over the fish to season. Place the herbs inside the fish. Heat the oil in the pan and fry the onion until translucent. Stir in the garlic and cook for 1 minute, then add the chopped tomatoes, tomato paste and vinegar and simmer, uncovered, for 5 minutes. Allow the sauce to cool then stir in the yogurt, parsley and oregano.

Pour half of the sauce into an ovenproof dish just large enough for the fish. Add the fish, pour the remainder of the sauce over it and sprinkle with breadcrumbs. Bake uncovered for 30-35 minutes. Sprinkle the cheese over the fish and serve with lime wedges

Arrange the salad ingredients in a bowl. Whisk the oil, yogurt, and vinegar and pour over the salad.

COOK'S TIP:You can substitute other whole fish for the snapper or use cutlets of cod or halibut.

PREPRATION TIME: 1 hour, 10 minutes

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