Snapper With Seville Orange Juice, Pine Nuts And Olives
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon olive oil
- 12½- to 3-pound whole snapper, cleaned and scaled
- 1teaspoon black peppercorns
- 5bay leaves
- 1large strip Seville orange zest or 1 strip orange zest and 1 strip lime zest
- ½teaspoon salt
- 1cup Seville orange juice or ¾ cup orange juice and ¼ cup lime juice
- ½cup pitted calamata olives, halved lengthwise
- ¼cup pine nuts
- ¼cup chopped parsley leaves
Nutritional analysis per serving (3 servings)
581 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 88 grams protein; 824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Oil a piece of foil large enough to wrap fish in. Place fish in middle of foil, and fill its cavity with peppercorns, 4 bay leaves and Seville orange zest (or orange and lime zest).
- Step 2
Sprinkle fish with salt and fold two sides of foil together, sealing with a pleat. Fold other two sides in to enclose fish; place on a baking sheet with folds up. Bake 45 minutes.
- Step 3
About 15 minutes before fish is ready, place Seville orange juice (or orange and lime juice) in a small saucepan. Add remaining bay leaf, olives and pine nuts. Place over high heat to bring to a boil, then reduce heat to low. Simmer uncovered for 5 minutes. Remove from heat, cover and keep warm.
- Step 4
To serve, open foil and peel away skin from top of fish. Carefully remove top fillets and place on warm serving plates. Lift bone from tail end, and place bottom fillets on plates, leaving skin behind. Top each serving with a spoonful of orange sauce and a sprinkling of parsley. Pass remaining sauce at table.
Private Notes
Comments
Very good. I warmed some minced garlic and 1/2 tsp crushed red pepper in a little olive oil before adding the sauce ingredients.
This is a very good recipe. However, you MUST use real Seville or other sour oranges. The suggested substitution of regular orange lime juice doesn’t work because it lacks the bitterness of a real Seville orange.
We just had a pink snapper fillet for two. Put a few olives, salt, pepper and a bit of wine on the fish and cooked it in the foil. I toasted the pine nuts and just put them on top after we sauced the fish. Used mandarin orange juice and lime juice, bay leaf and olives in the reduction. It was delicious!
Very good. I warmed some minced garlic and 1/2 tsp crushed red pepper in a little olive oil before adding the sauce ingredients.
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