Snapper a la Puttanesca | Connie Costello Health Coach

Snapper a la Puttanesca



  • Serves 4
  • 4 6-ounce snapper filets
  • 2 tablespoons avocado oil
  • ½ cup onion, finely sliced
  • 4 garlic cloves, whole
  • 2 tablespoon anchovy fillets, minced
  • 1 28-ounce can Whole Roma plum tomatoes, drained
  • ½ cup Kalmata olives, pitted
  • 2 tablespoons capers
  • ½ teaspoon crushed red pepper flakes
  • ½ cup basil, chopped
  • Salt and pepper to taste


Preheat oven to 450 degrees.

In a large skillet heat oil over medium temperature, add onion and whole garlic and sauté until slightly browned about 4 minutes add anchovy filets cook for 30 seconds. Increase temperature to medium high, add whole tomatoes, crushing them against the pan with a fork. Cook for 10 minutes until slightly thickened. Add olives, capers and red pepper flakes and simmer until sauce thickens slightly. Sprinkle basil on top.

Cut snapper filet into 4 pieces, arrange in a shallow baking sheet and season with salt and pepper. Spread sauce onto each filet, bake for 8-10 minutes or until fish flakes easily with fork.

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