We shopped all day Saturday and then I made a gourmet Red Snapper dinner for my mommy. These fillets were covered in a spinach tomato sauce and topped with LOTS of Parmesan cheese. I even made enough for left-overs so my mommy would have dinner waiting for her when she got home on Monday.
Ingredients: (2 servings)6 oz uncooked egg noodles
2 tsp olive oil, divided
2 (6-oz) Red Snapper fillet
¼ tsp salt
¼ tsp black pepper
1 c diced plum tomato (about 2 tomatoes)
¼ c chicken broth
2 c baby spinach leaves
2 Tbsp Parmesan cheese
Prep:
1. Cook noodles according to package directions. Drain and transfer to serving plates.
2. Meanwhile, heat 1 Tbsp oil in a nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side. Remove fish from pan and keep warm.
3. Heat remaining olive oil in pan over medium-high heat. Add tomato and sauté 1 minute. Stir in broth; simmer 2 minutes. Add spinach to pan; cook for 1 minute or just until spinach wilts.
4. Return fish to pan and spoon mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree.
5. Arrange fish over pasta and pour tomato sauce over fish and pasta. Sprinkle cheese on top.
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