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Red Snapper Puttanesca

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 2 servings
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One 1 to 1 1/2-pound red snapper, cleaned, gutted and fins removed

Kosher salt

4 stems rosemary 

3 stems oregano 

1/2 orange, sliced (about 3 slices) 

2 tablespoons capers 

1 orange bell pepper, cut into 1/2 inch strips 

1 red bell pepper, cut into 1/2 inch strips 

1/2 red onion, cut into thin strips 

1/2 teaspoon red pepper flakes 

Olive oil


  1. Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
  2. Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
  3. On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
  4. Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
  5. Add the roasted vegetables to a blender; puree until smooth.
  6. Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
  7. Serve the fillets with the spicy roasted pepper puree.