Braised Snapper With Roasted Tomato Pepper Olives And Capers

Snapper is a light and tasty fish and most red snapper recipes appreciate this by making the sauce as light and fragrant as possible. The following recipe combines the exciting flavors of spinach, capers, white wine, onion, garlic and more to result in a fantastic red snapper dish.

You can omit any ingredients you aren't keen on but altogether the sauce really does justice to the red snapper. You might like to find a grilled red snapper recipe or blackened red snapper recipe if you fancy something a little more basic. This red snapper recipe, however, is sure to impress your guests. This recipe can be served over lemon rice, cayenne rice or on a bed of plain rice.

Ingredients -

2 big whole red snappers (about 1 ½ lbs in total)
3 sprigs roughly chopped fresh basil
1 crushed garlic clove
4 tablespoons olive oil
2 lbs chopped tomatoes
1 sprig roughly chopped fresh oregano
1 finely chopped red jalapeno chili
1 diced onion
¼ cup drained small capers
12 oz fresh baby spinach leaves
1 diced red bell pepper
¼ cup pitted kalamata olives
1 ¼ cups dry white wine

Preparation:

Scale and gut the fish or get your fishmonger to do it for you.

Heat 3 tablespoons of the olive oil in a skillet over a moderate heat, then sauté the garlic and onions in it for 8 minutes or until soft. Add the oregano, chili, basil and bell pepper and sauté for 5 minutes or until the peppers are just tender.

Use the white wine to deglaze the skillet and simmer the liquid for 10 minutes or until it is reduced by half. Add the tomatoes and let them simmer gently until they are juicy and soft. This should take about 40 minutes.

Top the sauce up with some water during the cooking time if you need to. Take the sauce off the heat and stir in the capers and olives. Add salt and pepper to season it.

Take care not to add too much salt though because the capers are already quite salty.

Score 4 slits on each side of each fish, and then put the whole fish into the sauce.

Cover the skillet with aluminum foil or a tight-fitting lid and return it to a moderate heat. Cook until the fish comes away from the bone easily.

This should take about half an hour.

Heat the rest of the oil in a pan over a moderate to high heat and add the spinach.

Add salt and pepper to season and sauté it for 2 minutes or until it wilts.

Transfer the spinach to a serving platter and ladle the fish next to it.

Spoon the sauce around and over the fish and serve hot.

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Braised Snapper with Roasted Tomato, Pepper, Olives, and Capers

Nuttritional Info:

Calories (kcal): 290
% Calories from Fat: 40.5%
% Calories from Carbohydrates: 18.9%
% Calories from Protein: 40.6%

Per Serving Nutritional Information:

Total Fat (g): 12g 18%
Saturated Fat (g): 2g 8%
Monounsaturated Fat (g): 7g 33%
Polyunsaturated Fat (g): 2g 7%
Cholesterol (mg): 42mg 14%
Total Carbohydrate (g): 12g 4%
Dietary Fiber (g): 4g 17%
Protein (g): 27g 53%
Sodium (mg): 234mg 10%
Potassium (mg): 1221mg 35%
Calcium (mg): 121mg 12%
Iron (mg): 3mg 16%
Zinc (mg): 1mg 6%
Vitamin C (mg): 85mg 141%
Vitamin A (i.u.): 6045IU 121%
Vitamin A (r.e.): 626 1/2RE 63%