Sicilian Baked Red Snapper With Raisins and Pine Nuts

• 2-1/2 to 3 pounds:of red snapper fillets
• 2 teaspoons:salt
• 1/2 cup:olive oil
• 1/4 cup:red wine vinegar
• 1 teaspoon:sugar
• 1 cup:raisins
• 1/2 cup:pine nuts

Preparation

1. Preheat the oven to 400 degrees. Lightly spray a 9 X 13 inch casserole dish with cooking spray.
2. Arrange fish in the casserole dish. Lightly sprinkle with salt.
3. Combine oil, vinegar, sugar, raisins, and pine nuts. Pour over the fish.
4. Cover with aluminum foil and bake for 15 minutes. Uncover and bake, basting occasionally, until fish is tender and golden, about 30 minutes.
5. Serve hot or at room temperature.

The Sicilian combination of raisins and pine nuts is found in many Italian Jewish recipes. This sweet and sour fish, elegant enough for Shabbat or Rosh Hashana, also makes a delicious and quick weeknight dinner.