Italian Romesco with Red Snapper

5.0/5 rating (2 votes)
Italian Romesco with Red Snapper

When I decided to make a Romesco sauce with the red snapper it was a big hit for a little dinner party we hosted during the week.   This entire dish was very easy to prepare yet it looked as if I spent hours getting ready for the dinner! 


  • 3 roasted red peppers, jarred
  • 2 plum tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary or 1 1/2 teaspoon of dried, plus more
  • 1 teaspoon dried parsley
  • 1 3/4 tablespoons balsamic vinegar
  • 1/3 cup or more extra-virgin olive oil
  • 4 (6 ounces) filets red snapper
  • 1 1/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper


  1. Add roasted red peppers, garlic, rosemary, parsley and vinegar in your food processor to combine then while on low start to drizzle 1/4 cup of olive oil to create a thick sauce. If very thick then add more 1 tablespoon at a time.

  2. Take a large sauté pan over medium heat add about 1 tablespoon of olive oil and some rosemary.

  3. Season the fish with salt and pepper then add to the heated pan for 8-10 minutes flipping once until golden on both sides.

  4. Take the Romesco and add some to the bottom of each plate then top with the snapper.

    Cindy’s Tip!: You can certainly roast your own peppers for this dish. 

    Oven: Place parchment or foil on a baking sheet.  Place peppers on the baking sheet and drizzle with olive oil.  Roast for 45 minutes turning once 1/2 way through.  Remove from oven and place in a large bowl covered with clear wrap for 20 minutes.  Remove from bowl and peel the skin layer with your fingers.  Peppers are ready to enjoy!

    Grill: Place pepper on a heated grill for 20-25 minutes turning a few times until charred.  Use the same process of placing in a covered bowl to steam off the skin.

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