Tonight We will Eat Fish

September 3, 2013 3:13 pm


snapperThis is an easy and versatile recipe I have a adapted from one of Jamie Oliver’s first books, The Naked Chef.  I have been making it for years and it is a huge hit each and every time.

Tray Baked Red Snapper filets with Puttanesca Garnish

serves 4

For the fish

2 pounds red snapper filets, skin on

salt and pepper

1 tbs olive oil

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil

Season filets with salt and pepper and drizzle with olive oil


1/4 chopped chopped black olives

1-2 tbs capers

1/4 cup sun dried tomatoes

1/2 cup halved grape tomatoes

2 anchovy filets

1/2 cup chopped fresh Italian parsley and or basil

2 tbs sherry vinegar

1/4 tsp crushed red pepper flakes

*lemon wedges for serving

Toss all ingredients together and wrap in a pouch made of parchment paper or foil, bake alongside the fish on the baking sheet.

Bake fish for 10-12 minutes depending on your taste.  Top each serving with the puttanesca garnish and a lemon wedge.


As with most of my recipes, it is a very all around and changeable recipe.  Feel free to change it up to suit your personal tastes.  By the way, the anchovy filets dissolve and add incredible depth to the flavor.  Don’t omit unless there is real reason.



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