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Spanish-Style Snapper with Roasted Red Pepper Sauce


Pan cooked Spanish-style snapper with red pepper sauce made by processing soaked bread, red bell peppers, sherry vinegar, and spices. A simple and flavorful weeknight dinner.

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  • 1/2 ounce cubed sourdough bread
  • 1 cup chopped bottled roasted red bell peppers, rinsed and drained
  • 1 1/2 tablespoons sherry vinegar
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 4 (6 ounce) skin-on snapper fillets or skinless catfish or tilapia fillets
  • 1 tablespoon fresh flat-leaf parsley


Servings 4
Adapted from


Step 1

Place bread in a small bowl; cover with water. Let stand 5 minutes; drain. Combine soaked bread, bell peppers, sherry vinegar, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, paprika, ground red pepper, and garlic in the bowl of a mini food processor; process until smooth.

Cut 3 1/4-inch-deep slits in the skin of each fillet. Sprinkle flesh side of fillets evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets, skin side down, to pan; cook 6 minutes. Turn and cook 2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 3 tablespoons red pepper mixture. Sprinkle with parsley.

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