Roasted Snapper with Peppers, Pine Nuts and Tomatoe

Name: Roasted Snapper with Peppers, Pine Nuts and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 1 medium red bell pepper; 1 medium green bell pepper; 1/2 cup olive oil; 4 large basil leaves, shredded; Salt and freshly ground black pepper; 1 fennel bulbhalved, cored and cut lengthwise into thick sticks; 2 garlic cloves, minced; 2 cups canned crushed tomatoes; Pinch of crushed red pepper; Two pan-dressed 1 1/2-pound red snappers

Servings: persons

1/4 cup pine nuts
1 medium red bell pepper
1 medium green bell pepper
1/2 cup olive oil
4 large basil leaves, shredded
Salt and freshly ground black pepper
1 fennel bulbhalved, cored and cut lengthwise into thick sticks
2 garlic cloves, minced
2 cups canned crushed tomatoes
Pinch of crushed red pepper
Two pan-dressed 1 1/2-pound red snappers

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

497

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 1/4 cup pine nuts, 1 medium red bell pepper, 1 medium green bell pepper, 1/2 cup olive oil, and more.

Yes, Roasted Snapper with Peppers, Pine Nuts and Tomatoes 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.

That's it — enjoy your meal!

Roasted Snapper with Peppers, Pine Nuts and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions