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    • Red Snapper with Roasted Red Pepper Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Red Snapper with Roasted Red Pepper Sauce is a delicious and easy-to-make dish that is perfect for any occasion. This dish is packed with flavour and is sure to please any palate. The combination of roasted red peppers, white wine, and garlic creates a rich and flavorful sauce that pairs perfectly with the red snapper. This dish is also low in fat and calories, making it a healthy and nutritious meal. Whether you’re looking for a light dinner or a special occasion dish, Red Snapper with Roasted Red Pepper Sauce is sure to hit the spot.  
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    Ingredients

    • 4 red snapper fillets
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
    • 1 cup roasted red peppers, chopped
    • 1/4 cup white wine
    • 1/4 cup chicken broth
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoons chopped fresh parsley
    • Lemon wedges, for garnish (optional)

    Method

    • How to Make Red Snapper with Roasted Red Pepper Sauce
    • Preheat oven to 200°C (400°F), if using the oven for finishing the fish.
    • Pat the red snapper fillets dry with paper towels.
    • Season both sides of the fillets with salt and pepper.
    • Heat 1 tablespoon olive oil in a skillet over medium-high heat.
    • Place snapper fillets, skin side down, in the hot skillet.
    • Sear for 2-3 minutes until the skin is crisp and the flesh is nearly opaque half-way up.
    • Flip fillets gently and cook for another 1-2 minutes until just cooked through.
    • Remove fillets from skillet and let rest, loosely covered with foil.
    • While fish cooks, heat remaining 1 tablespoon olive oil in a saucepan over medium heat.
    • Add minced garlic and cook until fragrant, about 30 seconds.
    • Stir in chopped roasted red peppers; cook for 1 minute.
    • Pour in white wine and chicken broth, bringing the mixture to a gentle simmer.
    • Add dried oregano, dried basil, and red pepper flakes; simmer 3-4 minutes.
    • Remove from heat and, using a blender or immersion blender, puree sauce until smooth.
    • Taste and adjust seasoning with salt and pepper if needed.
    • Return sauce to low heat; keep warm.
    • Place fillets on plates, spoon roasted red pepper sauce generously over each fillet.
    • Sprinkle with chopped fresh parsley for color and aroma.
    • Serve immediately with lemon wedges on the side for a fresh squeeze.
    • For plating, arrange fillet slightly off-center, sauce as a base or artistic swoosh, parsley scattered, and lemon wedge at the edge.