Roman-esco (Italian Romesco) with Red Snapper

Name: Roman-esco (Italian Romesco) with Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar roasted red peppers; 1 large plum tomato, coarsely chopped; 2 slices stale bread, torn; 3 tablespoons pine nuts, toasted; 1 clove garlic, grated or finely chopped; 1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig; A few parsley leaves; 2 tablespoons aged balsamic vinegar; 1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons; 4 filets of red snapper (6 to 8-ounces each); Salt and freshly ground black pepper; Flour, for dredging

Servings: persons

1 jar roasted red peppers
1 large plum tomato, coarsely chopped
2 slices stale bread, torn
3 tablespoons pine nuts, toasted
1 clove garlic, grated or finely chopped
1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig
A few parsley leaves
2 tablespoons aged balsamic vinegar
1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons
4 filets of red snapper (6 to 8-ounces each)
Salt and freshly ground black pepper
Flour, for dredging

1
Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar.
2
Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
3
Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig.
4
This will infuse the oil before adding the fish.
5
Season snapper with salt and pepper and score skin side with cross hatches.
6
Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides.
7
Serve fish in a pool of the sauce.

147

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 1 jar roasted red peppers, 1 large plum tomato, coarsely chopped, 2 slices stale bread, torn, 3 tablespoons pine nuts, toasted, and more.

Yes, Roman-esco (Italian Romesco) with Red Snapper 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!