Baked Red Snapper

2 red snapper filets (about 1 pound each), rinsed under cold water, patted dry, and cut into 4 equal pieces1 tablespoon olive oil, divided 1/4 cup finely chopped onion2 garlic cloves, peeled and minced (or pressed through a garlic press)1 can (14.5 ounces) diced tomatoes2 teaspoons tomato paste 1/4 cup plus 2 tablespoons chopped fresh parsley leaves (flat leaf, preferred)2 tablespoons capers, drained (optional)1 teaspoon dried oregano, crumbled 1/4 teaspoon red pepper flakes 1/4 teaspoon fresh ground black pepper1 cup 1 percent small curd cottage cheese, drained1-2 tablespoons anise-flavored liqueurPlace oven rack in center position and heat oven to 425 degrees.For the sauce: Add 2 teaspoons olive oil to a small saucepan and over medium-high heat saute onion and garlic, stirring until onion is soft. Add tomatoes with juice, tomato paste, parsley, capers (if using), oregano, red pepper flakes and pepper. Bring to a simmer, lower heat and simmer gently, stirring occasionally, for 10 minutes.Coat the bottom of a large oven-safe, nonstick skillet with remaining olive oil. Lay snapper, skin side down, in the bottom and pour tomato sauce over all. Place skillet over medium-high heat and bring sauce to a boil then transfer skillet in oven and bake for 15 minutes. Sprinkle snapper with cottage cheese and bake 5 minutes more.Remove skillet from oven, sprinkle with liqueur and remaining parsley and serve immediately.Serves four.Nutrition values per serving: 349 calories (17.8 percent from fat), 6.9 g fat (1.3 g saturated fat), 9.9 g carbohydrates, 2.5 g fiber, 53.7 g protein, 85 mg cholesterol, 701 mg sodium.