red snapper puttenesca


 - Four skinless snapper fillets (about 3/4 inch thick)
 - Kosher salt and freshly ground black pepper
 - 3 TBL extra-virgin olive oil, divided
 - 3 cloves garlic, minced
 - Two (14.5 ounce) cans of petite diced tomatoes
-  1 tsp anchovy paste
 - 1/2 cup pitted Kalamata olives, halved lengthwise
 - 3 TBL, fresh basil leaves, thinly sliced, divided
 - 1 TBL capers
 - 1/4 tsp crushed red pepper flakes
 - 2 tsp red wine vinegar.      


- Position a rack in the center of the oven and heat the oven to 325 degrees F. Season the snapper on both sides with salt and pepper and set aside.       

-Heat 2 TBL of olive oil in a 12-inch ovenproof skillet over medium-low heat. Add the garlic and cook, stirring, until softened, but not golden, about 1 minute. Add the tomatoes and their juice, anchovy paste, olives, 2 TBL of basil, capers, and pepper flakes to the pan. Bring the sauce to a simmer and cook, stirring occasionally, until the tomatoes are tender, and the juices have reduced to a saucy consistency, about 8 minutes.                             

-Nestle the snapper fillets into the sauce, spooning some of the sauce on top to keep the fish moist. Drizzle with the remaining TBL of olive oil. Tightly cover the pan with a lid or aluminum foil, place in the oven, and braise until the fish is almost cooked through, about 10 to 15 minutes, depending on thickness. Ensure the fish reaches the internal temperature of 165 degrees F.                                                    

- Carefully remove the pan from the oven and with a slotted spatula, transfer the snapper to 4 shallow serving bowls. Stir in the remaining TBL of basil and vinegar into the sauce and spoon it over the fish

Red Snapper Puttenesca
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