Tuesday, March 20, 2018

Olive Oil Baked Fish with Raisins and Pine Nuts

This red snapper fillet is baked in a bed of olive oil and topped with pine nuts, raisins and a sprinkle of black pepper. Ready to go into the oven in 5 minutes, which leaves time to make rice and salad! 

This red snapper fillet is baked in a bed of olive oil and topped with pine nuts, raisins and a sprinkle of black pepper. Ready to go into the oven in 5 minutes, which leaves time to make rice and salad!  #fish #seafood #quickmeals www.thisishowicook.com

Fish isn't just for Fridays though I grew up with many that thought just that. Maybe it was the Friday fish frys or the "can't eat meat on Friday" crowd that still keeps that thought in my head. In my case I could eat fish every night of the week and am only hampered by how often I go to the grocery. In this case we ate fish on Saturday night and I loved how simple this recipe was to put together. 5 minutes and this delicate snapper was placed in a bath of olive oil, topped with pine nuts and raisins and placed in the oven to transform itself a beautifully seasoned fish!

This is an old Italian Jewish recipe of the Sephardic tradition. Italian Jewish cuisine is a fusion of flavors with roots of Spanish, Middle Eastern and North African origin. Garlic, vinegar, raisins and pine nuts were traditionally used in Jewish Italian cooking over a thousand years ago. Hard to believe and I find it fascinating. This fish is a recipe from The Classic Cuisine of Italian Jews. Perfect for our Passover holidays and perfect anytime of the year.

This red snapper fillet is baked in a bed of olive oil and topped with pine nuts, raisins and a sprinkle of black pepper. Ready to go into the oven in 5 minutes, which leaves time to make rice and salad!  #fish #seafood #quickmeals www.thisishowicook.com

I loved the simplicity of this fish. Basically rather than braising a fish in oil on the stove top, this one is done in the oven. Don't be afraid by the amount of oil necessary,  as this is what makes the fish tender and succulent. The raisins do not make this dish too sweet. I promise, Mom! Perhaps this is where the famous sweet and sour combo came from, though this did lack the definitive sweet and sour taste. Maybe it was because I embellished this fish with a good healthy grind of fresh black pepper. Which I suggest you do too!

This red snapper fillet is baked in a bed of olive oil and topped with pine nuts, raisins and a sprinkle of black pepper. Ready to go into the oven in 5 minutes, which leaves time to make rice and salad!  #fish #seafood #quickmeals www.thisishowicook.com

Here are a few side dishes that might work well with this fish.
Spicy Sauteed Kale from Cookin Canuck
Tuscan Style Roasted Carrots from A Family Feast
Green Beans with Garlic Bread Crumbs and Almonds from The Food Charlatan

Plus a few more to pin...and share!


Sephardic Charoses


Onion Crusted Potato Kugel Casserole is a potato kugel that tastes a lot like a knish. So good! #kugels #potatoes www.thisishowicook.com



This red snapper fillet is baked in a bed of olive oil and topped with pine nuts, raisins and a sprinkle of black pepper. Ready to go into the oven in 5 minutes, which leaves time to make rice and salad!  #fish #seafood #quickmeals www.thisishowicook.com





Yield: Serves 2

Fish with Raisins and Pine Nuts (Jewish Style)

Red snapper fillets become succulent after being baked in olive oil and topped with raisins and pine nuts. Throw this together in 5 minutes!
prep time: 5 MINScook time: 25 MINStotal time: 30 mins

ingredients:


  • 1 lb red snapper fillets
  • Salt
  • 1/4 c olive oil
  • 1/2 t sugar
  • 1 1/2 T red wine vinegar
  • 1/3 c raisins
  • 1 1/2 T pine nuts
  • Fresh ground black pepper

instructions


  1. Preheat the oven to 400.
  2. Pat fish dry with paper towels. Lightly sprinkle fillets with salt.
  3. Oil a baking dish that holds the fillets and place fish in it. Dissolve the sugar in the vinegar and pour over the fish. 
  4. Pour in the oil and sprinkle with raisins and pine nuts. Grind black pepper over the top if desired. Cover with foil and bake for about 10 minutes.
  5. Remove foil and bake for 10-15 minutes more. Most of the liquid will evaporate by the time this fish is cooked. Be sure to see if the fish flakes then you will know  it is done. Please do not overcook, though is is hard to do with this amount of liquid.

notes

Feel free to double or triple amounts.
Created using The Recipes Generator


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8 comments:

  1. Pinned this one to try later! Love red snapper and I bet those raisins and pine nuts really seal the deal!

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  2. I grew up eating fish daily! The fish fillets are flaky and tender..a great combo of flavours.

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  3. I need to try snapper on Bill. He's very limited on the seafood he'll eat (small town Illinois upbringing to blame!). This combo sounds fabulous!

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  4. It looks so moist and delicious made this way! The more fish the better, IMO!

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  5. Sounds great! Love fish cooked this way. I don't often poach fish in olive oil, but that's fun too. I could eat fish every single day too -- so good, isn't it?

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  6. Ok that it Abbe! We are officially moving in. This fish dish looks so good . Love the crunch of the pine nuts and delicious herbs.

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  7. My gosh this looks good. It looks like a festival!

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  8. Abbe, your fish sounds great...it reminds me of a dish you would find in Sicily. Snapper is a fish that is always available here in Florida so I will be trying it soon.

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