Red Snapper In Acqua Pazza Recipe

Name: Red Snapper In Acqua Pazza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large garlic cloves, minced; 1 1/2 cups diced onion; 4 cups cherry tomatoes (2 pints); 2 teaspoons kosher salt, divided; 1/2 teaspoon crushed red pepper; 1/4 teaspoon black pepper; 1 cup dry white wine, preferably Italian; 4 (6-ounce) red snapper or other firm white fish fillets; 8 ounces uncooked spaghetti; 2 tablespoons chopped fresh parsley; 4 lemon wedges

Servings: persons

2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 1/2 cups diced onion
4 cups cherry tomatoes (2 pints)
2 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 cup dry white wine, preferably Italian
4 (6-ounce) red snapper or other firm white fish fillets
8 ounces uncooked spaghetti
2 tablespoons chopped fresh parsley
4 lemon wedges

1
Heat oil in a large nonstick skillet over medium-high heat. Add the garlic, and saute for 1 minute, or until browned. Reduce the heat to medium. Add the onion, and saute for 2 minutes. Add the tomatoes, 1 teaspoon salt, crushed red pepper, and black pepper. Cook 8 minutes (partially mash the tomatoes with a fork after 5 minutes). Pour in the wine and 1 cup water, and bring to a boil. Reduce the heat to a low simmer. Place the fillets, skin sides up, on top of the tomato mixture. Cover and cook 15 minutes, or just until the fish is opaque and cooked through (do not turn or break up the fillets).
2
While the fish is cooking, bring a pot of water to a boil. Add 1 teaspoon salt and spaghetti. Return water to a boil, and cook the pasta 5 minutes, or until al dente. Drain.
3
Remove the fish from the skillet with a slotted spatula, and transfer to a warm platter. Cover and keep warm. Bring the tomato mixture to a boil. Add spaghetti, and cook 5 minutes. Divide the mixture evenly among 4 pasta bowls, and top each portion with a fillet. Sprinkle each serving with parsley, and garnish with a lemon wedge.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 large garlic cloves, minced, 1 1/2 cups diced onion, 4 cups cherry tomatoes (2 pints), and more.

Yes, Red Snapper In Acqua Pazza falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper In Acqua Pazza

How did you like this recipe?

Frequently Asked Questions