1. Fill a medium pot with 3 inches of water, set over medium-high heat and bring to a boil. Add cauliflower and green beans (or snap peas) and blanch 2 minutes. Drain well, cool vegetables with cold water, and then drain well again.

2. Open the tomatoes, pour into a bowl and use your hands to crush them. Pour 2 Tbsp of the oil into a second medium pot set over medium, medium-high heat. Add mushrooms, onion, carrots and zucchini and cook until softened, 4 to 5 minutes. Mix in the garlic, oregano, basil and pepper flakes and cook 1 minute more. Add the crushed tomatoes, stock and sugar, bring to a simmer, and simmer 5 minutes. Stir in the cauliflower and green beans (or snap peas), season this tomato primavera sauce with salt and pepper, and then remove from the heat.

3. Preheat oven to 425 F. Line a baking sheet with parchment paper. Set on the snapper. Drizzle snapper with remaining 1 Tbsp olive oil and orange juice; season with salt and pepper. Bake 10 to 12 minutes, or until cooked through. When fish is almost cooked, set the tomato primavera sauce back over medium, medium-high heat and return to a simmer. When cooked, plate the snapper, top with the sauce and serve.

Note: Whole Italian tomatoes are sold in our canned vegetable aisle. San Remo brand was used when testing this recipe. If only large snapper fillets are available, buy two about 340 gram ones, and cut each one into 2 portions.