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Braised Red Snapper Puttanesca


Serves four.

Black sea bass makes a good substitute for snapper in this recipe. If you buy a whole fish, see how to fillet a whole fish

  • 4 5-oz. skinless red snapper fillets (about 3/4 inch thick)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 3 medium cloves garlic, minced (about 1 Tbs.)
  • 2 14-1/2-oz. cans petite-diced tomatoes
  • 2 anchovy fillets, minced
  • 1/2 cup pitted Kalamata olives, halved lengthwise (about 3 oz.)
  • 3 Tbs. coarsely chopped fresh basil leaves
  • 1 Tbs. capers, rinsed
  • 1/4 tsp. crushed red pepper flakes
  • 1 Tbs. coarsely chopped fresh mint
  • 2 tsp. red-wine vinegar

Position a rack in the center of the oven and heat the oven to 325°F. Season the snapper all over with salt and pepper. Let sit at room temperature while you prepare the sauce.

Heat 2 Tbs. of the olive oil in a 12-inch ovenproof skillet over mediumlow heat. Add the garlic and cook, stirring, until softened but not golden, about 1 minute. Add the tomatoes and their juice, anchovies, olives, 2 Tbs. of the basil, capers, and pepper flakes to the pan. Bring the sauce to a brisk simmer and cook, stirring occasionally, until the tomatoes are tender and the juices have reduced to a saucy consistency, about 8 minutes.

Nestle the snapper fillets into the sauce, spooning some on top to keep the fish moist. Drizzle with the remaining 1 Tbs. olive oil. Tightly cover the pan with a lid or aluminum foil and braise in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.

With a slotted spatula, transfer the snapper to 4 shallow serving bowls. If the sauce seems too thin, simmer over medium-high heat until thickened to your liking. Stir the remaining 1 Tbs. basil and the mint and vinegar into the sauce and spoon it over the fish.

Serving Suggestions

Serve with polenta or couscous.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 320, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 2.5, Protein (g): 31, Monounsaturated Fat (g): 12, Carbohydrates (mg): 12, Polyunsaturated Fat (mg): 2.5, Sodium (g): 1360, Cholesterol (g): 50, Fiber (g): 0,

Photo: Scott Phillips

This was great. Only modifications I made were using fresh tomatoes (3 medium), parsley instead of mint, a glug of white wine instead of vinegar, and anchovy paste (about 1T). I found that I had to crank up the oven temp too to about 375-400 to get the fish done and sauce bubbling. Took a few more minutes, but if I had started on higher temp, I think it would have gone faster. Still a winner!

Used sauce just with pasta. Doubled garlic and added a splash of red wine instead of vinegar. Cooked about 20 minutes so sauce thickens. Added cooked pasta to pan with sauce and added grated italian cheese - very good quick meal.

Excellent recipe. Red snapper really shines here.

We loved this dish, it was easy to make, yet special enough for company. Can't wait to try it again.


Vegy Good Recipe and Easy to make. I have also used salmon, cod, sea bass. It was all very good

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