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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer. | 2. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish. | 3. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
purpose flour	1/2	cup		1613.8703	0.0	359.0408	9.0667
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
tomato	3	cans	stewed	186.2069	41.2894	9.7151	1.6192
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
basil	1/4	teaspoon		0.0508	0.0059	0.006999999999999999	0.0014
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
bay leaf	1			-	-	-	-
red snapper fillet	4	pounds		1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.