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1
Preheat the oven to 400.
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2
Toast the pine nuts in a pie pan for about 4 minutes, or until lightly browned.
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3
Rub the bell peppers with 1 tablespoon of the olive oil and place on a baking sheet.
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4
Roast for about 15 minutes, or until they are blistered and soft.
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5
When cool enough to handle, remove the skins, stems and seeds.
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6
Cut the peppers into 1/2-inch strips and place in a bowl along with any juices.
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7
Add the pine nuts, basil and 2 tablespoons of the olive oil.
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8
Season with salt and pepper.
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9
In a large skillet, heat 1 tablespoon of the olive oil.
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10
Add the fennel and garlic, cover partially and cook over moderately low heat, stirring occasionally, until the fennel is tender, about 10 minutes.
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11
Add the tomatoes and crushed red pepper and simmer until thickened, about 8-minutes.
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12
Season with salt and pepper.
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13
Increase the oven temperature to 500.
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14
Heat 2 large ovenproof skillets over moderately high heat.
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15
Season the fish inside and out with salt and pepper.
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16
Add 2 tablespoons of the olive oil to each skillet.
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17
When the oil is smoking, add a snapper to each skillet.
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18
Shake the skillets and cook the fish over moderately high heat until the skin is browned and crisp on the bottom, about 6 minutes.
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19
Using a metal spatula, turn the fish and cook for 1 minute.
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20
Transfer the skillets to the oven and roast the fish for about 12 minutes, or until crisp on the bottom and just cooked through.
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21
Serve the fish with the roasted peppers and tomato compote on the side.
