Red Snapper Puttanesca (Cooking Light) Recipe

Name: Red Snapper Puttanesca (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces red snapper fillets or 20 ounces other white fish fillets; 1 tablespoon lemon juice; 1/4 teaspoon ground black pepper; 2 teaspoons olive oil; 2 scallions, chopped; 3 garlic cloves, peeled and minced; 1 (14 ounce) can diced tomatoes, drained; 8 nicoise olives, pitted and sliced; 2 tablespoons drained capers; 1/4 cup chopped fresh basil; 1 teaspoon dried oregano; 1 bay leaf; 1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley; 1/2 lemon, cut into 4 wedges; optional flat leaf parsley (to garnish)

Servings: persons

20 ounces red snapper fillets or 20 ounces other white fish fillets
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
2 scallions, chopped
3 garlic cloves, peeled and minced
1 (14 ounce) can diced tomatoes, drained
8 nicoise olives, pitted and sliced
2 tablespoons drained capers
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley
1/2 lemon, cut into 4 wedges
optional flat leaf parsley (to garnish)

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
Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and saute, stirring frequently, for 2 minutes. Add the drained 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 or dried 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.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 20 ounces red snapper fillets or 20 ounces other white fish fillets, 1 tablespoon lemon juice, 1/4 teaspoon ground black pepper, 2 teaspoons olive oil, and more.

Yes, Red Snapper Puttanesca (Cooking Light) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Snapper Puttanesca (Cooking Light)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions