Red Snapper Puttanesca Recipes

Steps:

• Preheat an oven to 350°F (180°C).
• Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
• Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
• Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
• To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Steps:

• Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.

Steps:

• Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
• Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.