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Red Snapper Puttanesca
Total:
1 hr
Active:
30 min
Yield:
2 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.

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.

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.

Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.

Add the roasted vegetables to a blender; puree until smooth.

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.

Serve the fillets with the spicy roasted pepper puree.

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