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Photo Credit: Elizabeth Newman

Red Snapper Puttanesca

A whole roasted fish with a flavorful sauce - a perfect main dish for a holiday meal. 


Red Snapper Puttanesca



Prep Time

30 minutes

Cook Time

30 minutes




Giada De Laurentiis

Image of Red Snapper Puttanesca


  • One 1 to 1 1/2-pound red snapper (cleaned, gutted and fins removed)
  • Kosher salt
  • 4 stems rosemary
  • 3 stems oregano
  • 1/2 orange (sliced (about 3 slices))
  • 2 tablespoons capers
  • 1 orange bell pepper (cut into 1/2 inch strips)
  • 1 red bell pepper (cut into 1/2 inch strips)
  • 1/2 red onion (cut into thin strips)
  • 1/2 teaspoon red pepper flakes
  • Olive oil


  1. This recipe originally appeared on Giada's Holiday Handbook. Episode: The Night Before Christmas Party.
  2. Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
  3. Dry the snapper very well inside. and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
  4. On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
  5. Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
  6. Add the roasted vegetables to a blender, puree until smooth.
  7. Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
  8. Serve the fillets with the spicy roasted pepper puree.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
9 grams
30 grams
6 grams
Saturated Fat
1 grams
52 milligrams
575 milligrams
3 grams
5 grams
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