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Snapper with Tomatoes, White Wine & Capers

Adapted from Skinnytaste

Happy Friday! I hope all of my readers are having a great week and have a nice weekend planned ahead. I wanted to kick today off with a delicious, light dinner I made last night. You could make this even lighter by serving with veggies instead of pasta, but I couldn't resist with the yummy sauce that the fish was cooking in. For this, I'd say you could use any milder, white well as shrimp, scallops, etc. This was also very quick -- so definitely give this a try and enjoy!


.75-1 lb fresh fish, cut into filets (I found fresh mangrove snapper), skin removed

1/4 cup white wine (something lighter)

1 lemon, juiced

2 tsp capers

1/2 cup marinara sauce

1 1/2 tsp unsalted butter (I used plant butter)

2 garlic cloves, minced

salt and pepper, to season the fish

1/2 lb pasta (optional; I used spaghetti)

grated parmesan, optional for topping

chopped basil, optional for topping


If using pasta, bring a heated pot of salted water to a boil. When the pasta is ready to throw in, heat the butter in a skillet over medium heat. Add the garlic and saute for 1 minute. Add in the lemon juice and white wine and simmer for 1 more minute. Add the marinara sauce, stir to combine, and place the fish into the sauce. Top with a pinch of salt, pepper, and the capers. Cover with a lid and cook over medium-low to medium heat for 4 minutes. Flip the fish and cook for another minute. Remove the fish and keep warm. Toss the pasta into the sauce to combine and serve the fish on top of the pasta. Serve with a sprinkle of grated parmesan and chopped basil, if desired. Enjoy!


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