Red Snapper Fillets With Thyme and Yellow Pepper
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6red snapper fillets
- 2tablespoons balsamic vinegar
- 2tablespoons peanut or vegetable oil
- 2tablespoons unsalted butter
- 6scallions cut on the bias
- 3shallots, minced
- 3tablespoons fresh thyme leaves
- 1teaspoon red-pepper flakes
- 1cup fish stock or bottled clam juice
- ½cup dry white wine or vermouth
- Coarse salt and freshly ground pepper to taste
- 1clove garlic, coarsely chopped
- 2shallots, coarsely chopped
- 2yellow peppers, seeded and coarsely chopped
- ¾cup fish stock or bottled clam juice
- ½cup dry white wine or vermouth
Ingredients for the Yellow Pepper Sauce
Nutritional analysis per serving (6 servings)
410 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 52 grams protein; 1084 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
Preheat oven to 400 degrees
- Step 2
Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
- Step 3
Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
- Step 4
Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
- Step 5
Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
- Step 6
Sprinkle the fish fillets with the remaining thyme and serve.
Private Notes
Comments
I made this recipe for Shabbat with red peppers & used red onion as that is what I had on hand & it still turned out amazing! The fish stayed light and delectably soft, I guess the marinade helped this process. It was an easy process...it was even better the next day when we ate it at room temperature. I served it with sauteed asparagus.
It took my fish a lot longer than that..maybe 20 minutes. And do you leave the head on? I had trouble deboning and getting the head off....I don't usually cook with whole fish. Need help!
Too much fussing for me. It seemed like I had to make 2 sauces. And my fish was baked in 12 minutes at 325, but I made only 2 fillets. It was tasty.
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