Oven Braised Snapper with Puttanesca – Simmer + Sauce
This oven-braised snapper with Puttanesca is a wonderful dish for fish lovers. I have blogged about Puttanesca already, but this version is a little different a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simmerandsauce.com.
Ingredients
- Four (5-ounce) skinless snapper fillets (about 3/4 inch thick)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, minced
- Two (14.5 ounce) cans of petite diced tomatoes
- 1 teaspoon anchovy paste
- 1/2 cup pitted Kalamata olives, halved lengthwise
- 3 tablespoons, fresh basil leaves, thinly sliced, divided
- 1 tablespoon capers
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons red wine vinegar
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