Red snapper with leeks and tomatoes

Ingredients

Quantity		Ingredient
4		Red snapper fillets; (5- to 6-ounce)
2	tablespoons	Olive oil
3	mediums	Leeks; (white and pale
		; green parts only),
		; thinly sliced
2	larges	Garlic cloves; chopped
¾	pounds	Plum tomatoes; chopped
1	tablespoon	Chopped fresh tarragon or 1 teaspoon
		; dried
2	teaspoons	Balsamic vinegar

Directions

Preheat oven to 350F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and saute until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.

Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.

Makes 4 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 477 Calories (kcal); 29g Total Fat; (51% calories from fat); 7g Protein; 55g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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