Red Snapper in Acqua Pazza

Rita Maas
Keep a close eye on the fish as it cooks, making sure not to turn it in the pan. This way, the fillets won't break up while you're transferring them from the skillet to the serving platter.
Serves 4


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2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 1/2 cups diced onion
4 cups cherry tomatoes (2 pints)
2 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 cup dry white wine, preferably Italian
4 (6-ounce) red snapper or other firm white fish fillets
8 ounces uncooked spaghetti
2 tablespoons chopped fresh parsley
4 lemon wedges


Heat oil in a large nonstick skillet over medium-high heat. Add the garlic, and sauté for 1 minute, or until browned. Reduce the heat to medium. Add the onion, and sauté for 2 minutes. Add the tomatoes, 1 teaspoon salt, crushed red pepper, and black pepper. Cook 8 minutes (partially mash the tomatoes with a fork after 5 minutes). Pour in the wine and 1 cup water, and bring to a boil. Reduce the heat to a low simmer. Place the fillets, skin sides up, on top of the tomato mixture. Cover and cook 15 minutes, or just until the fish is opaque and cooked through (do not turn or break up the fillets).

While the fish is cooking, bring a pot of water to a boil. Add 1 teaspoon salt and spaghetti. Return water to a boil, and cook the pasta 5 minutes, or until al dente. Drain.

Remove the fish from the skillet with a slotted spatula, and transfer to a warm platter. Cover and keep warm. Bring the tomato mixture to a boil. Add spaghetti, and cook 5 minutes. Divide the mixture evenly among 4 pasta bowls, and top each portion with a fillet. Sprinkle each serving with parsley, and garnish with a lemon wedge.

Created date

October 2003

Nutritional Information

Calories 541
Fat 10 g
Satfat 2 g
Monofat 6 g
Polyfat 2 g
Protein 44 g
Carbohydrate 56 g
Fiber 5 g
Cholesterol 63 mg
Iron 4 mg
Sodium 700 mg
Calcium 99 mg