Red Snapper Puttanesca Recipe

Name: Red Snapper Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 red snapper fillets, about 4 oz (125 g) each; 1 tablespoon lemon juice; 1/4 teaspoon ground black pepper; 2 teaspoons olive oil; 1 onion, diced; 3 garlic cloves, peeled and minced; 3 large tomatoes, peeled and chopped; 8 Nicoise olives, pitted and sliced; 2 tablespoons drained capers; 1 tablespoon minced anchovies; 1/4 cup (1/3 oz/10 g) chopped fresh basil; 1 tablespoon chopped fresh oregano; 1 bay leaf; 1/4 cup (1/3 oz/10g) chopped fresh flat-leaf (Italian) parsley; 1/2 lemon, cut into 4 wedges; 4 fresh flat-leaf (Italian) parsley sprigs

Servings: persons

4 red snapper fillets, about 4 oz (125 g) each
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 onion, diced
3 garlic cloves, peeled and minced
3 large tomatoes, peeled and chopped
8 Nicoise olives, pitted and sliced
2 tablespoons drained capers
1 tablespoon minced anchovies
1/4 cup (1/3 oz/10 g) chopped fresh basil
1 tablespoon chopped fresh oregano
1 bay leaf
1/4 cup (1/3 oz/10g) chopped fresh flat-leaf (Italian) parsley
1/2 lemon, cut into 4 wedges
4 fresh flat-leaf (Italian) parsley sprigs

1
Preheat an oven to 350u00b0F (180u00b0C).
2
Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
3
To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute, stirring frequently, for 2 minutes. Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
4
Pour the sauce over the fillets and top with the chopped parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
5
To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
6
Nutritional Analysis per Serving
7
(Kilojoules 857)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 4 red snapper fillets, about 4 oz (125 g) each, 1 tablespoon lemon juice, 1/4 teaspoon ground black pepper, 2 teaspoons olive oil, and more.

Yes, Red Snapper Puttanesca falls under the General 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 Puttanesca

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