


Snapper with Tomato Primavera Sauce
B.C. snapper fillets baked and topped with an Italian-style tomato sauce rich with vegetables. Serve it with pasta or risotto.
Recipe - Quality Foods

Snapper with Tomato Primavera Sauce
Prep Time35 Minutes
Servings4
Cook Time25 Minutes
Ingredients
12 small (thumbnail-sized) cauliflower florets
12 green beans or snap peas, trimmed, then cut, widthwise, into 1-inch pieces
1 (14 oz./398 mL) can whole Italian tomatoes (see Note)
3 Tbsp olive oil (divided)
6 small to medium brown mushrooms, thinly sliced
1/3 cup finely diced onion
1/3 cup finely diced carrot
1/3 cup finely diced zucchini
1 large garlic clove, minced
1/2 tsp dried oregano
1/2 tsp dried basil
pinch red pepper flakes
1 cup fish or chicken stock
1/2 tsp granulated sugar
salt and ground white pepper, to taste
4 (5- to 6-oz/140- to 170-gram) snapper fillets (see Note)
2 Tbsp orange juice
Directions
- 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.
- 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.
- 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.
35 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available

Western Family - Cut Green Beans, 398 Millilitre
$2.29$0.58/100ml
Not Available

Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml

Mushrooms - Crimini - Bulk Fresh, 1 Pound
$5.99/lb$1.32/100g

Onions - White, Fresh, 420 Gram
$3.23 avg/ea$0.77/100g

Carrots - Orange, Carrots, 5LB Cello, 5 Pound
$6.99$0.31/100g

Zucchini - Squash, Fresh, 400 Gram
$2.64 avg/ea$0.66/100g
Not Available

Mccormick - Oregano Leaves, 11 Gram
$6.99$63.55/100g

Mccormick - Basil Leaves, 8 Gram
$5.99$74.88/100g

CLUB HOUSE - Organic Crushed Red Pepper, 23 Gram
$3.39 was $3.69$14.74/100g

Campbell's - Chicken Broth, 900 Millilitre
$2.69 was $2.99$0.30/100ml
Not Available
Not Available

Snapper - Fresh Pacific Snapper, 175 Gram
Flyer Sale
$2.26 avg/ea was $3.83 avg/ea$1.29/100g

Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.69 was $5.99$0.37/100ml
Directions
- 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.
- 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.
- 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.