Roasted Snapper in Red Wine Sauce

Source: Lucy Waverman - Dinner Tonight

serves 3

1 tbsp Dijon mustard
1 tbsp chopped fresh rosemary (or 1 tsp. dried)
2 tbsp soy sauce
2 tbsp olive oil
1.5 lbs. pacific snapper fillets
1/2 cup orange juice
1/2 cup red wine
1 tsp. granulated sugar
1 tbsp balsamic vinegar
2 tbsp butter

• Preheat oven to 450F.
   
• Combine mustard, rosemary, soy sauce, and oil. Place the fish in a baking dish and brush with the mustard mixture.
   
• Bake fish for about 10 minutes per inch of thickness until cooked and flaky.
   
• Meanwhile, heat the orange juice, sugar, vinegar, and red wine in a skillet on high heat. Reduce until only 1/4 cup remains.
   
• When the fish is cooked, pour any fish juices into the red wine sauce. Bring to boil again, and remove from heat. Beat in the butter.
   
• Slice the fish into serving pieces and coat with sauce.

Quick & tasty!

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