Baked Red Snapper Napper in a Mediterranean Tomato Sauce

Rouget à la Suzanne

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS LOW-CALORIE baked fish dish (named for my wife, Susan) is actually a combination of two classic Mediterranean presentations: rouget à l’algéroise, made with a tomato sauce containing fennel and saffron, and rouget à la portugaise, which uses a fresh tomato sauce made with shallots, garlic, and parsley. Both use considerably more olive oil than I have used here.

Since rouget is hard to come by—and expensive—my version uses red snapper. When snapper is not available, try another similar-size fish, such as bluefish or black sea bass.

Ingredients

    Method