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
Cuisine: Salads
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.

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 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.

Red Snapper Puttanesca (Cooking Light)

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