Red Snapper with Pasta & Tomato Sauce

One of my favourite types of fish is the red snapper. It’s lean, moist, and has a distinctive sweet taste. This fish can stand up to many combinations of seasonings too. I made it pan-fried, and served it with some fusili and a quick tomato sauce. It was a very filling dinner, and takes 30 minutes to make (if you’re good at multi-tasking!). I tried this meal with rice instead of pasta, and it was just as tasty.

Serves 2

380 kcal per serving


  • 2 red snapper fillets
  • 180g pasta
  • Vegetable or sunflower oil

For the Tomato Sauce

  • 4 vine tomatoes
  • 125g white mushrooms, chopped
  • 1 red bell pepper, diced
  • 1 1/2 tbsp tomato puree
  • 1 tsp all-purpose seasoning
  • 1/2 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp allspice
  • 1 tbsp honey


  1. Boil the pasta according to packet instructions.
  2. Heat 2 tbsp of oil into a large pan on a medium heat.
  3. Blend 2 of the vine tomatoes, and dice the remaining 2.
  4. When the oil has heated, add the diced bell pepper, diced and blended tomatoes, and mushrooms into the pan. Add the tomato puree and mix together.
  5. Add the rest of the ingredients for the sauce to the pan. Lower the heat slightly, and leave to simmer for 20 minutes. Stir occasionally.
  6. When the sauce is nearly finished cooking, lightly season the red snapper fillets with 1/2 tsp of all-purpose seasoning.
  7. In another pan, heat 1 tbsp of oil on high heat.
  8. Lay the fillets gently into the pan, skin side down. Fry for 2 minutes.
  9. Turn the fillet to its other side and fry for a further minute. Leave to rest afterwards for 2 minutes.
  10. By now, everything should be ready to serve.

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