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Red Snapper Puttanesca Plated

Gluten-Free Red Snapper Pasta Puttanesca Recipe

Hailing from Naples, Italy, this dish earned its reputation as the "lady of the night's pasta," featuring a bold flavor profile crafted from readily available pantry staples. Today, we're giving this classic a modern twist, embracing gluten-free pasta and introducing a Parmesan-encrusted red snapper into the mix.
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Prep Time 1 hour 11 minutes
Course Main Course
Cuisine Italian

Equipment

  • 1 Wire Rack
  • 1 Cookie Sheet
  • 1 Large Skillet We like cast iron, but any large skillet will work

Ingredients
  

  • 4 Each Red Snapper Filets Any firm white fish will work
  • 1 Pkg Gluten-Free Pasta We used Barilla Spaghetti Pasta

Parmeasean Crust

  • ¾ Cup Parmesan Cheese
  • 1 Slice Toasted Gluten-Free Bread Or ¼ cup gluten-free bread crumbs
  • 1 Clove Garlic
  • ½ teaspoon Italian Seasoning
  • Salt and Pepper to taste we used about ⅛ teaspoon each
  • 1 Each Egg

Puttanesca Sauce

  • 6 tablespoon Olive Oil (divided)
  • 4 Cloves Garlic
  • 4 Each Anchovy Filets (Finely Chopped)
  • ½ teaspoon Red Pepper Flakes
  • ¼ Cup Capers
  • ¼ Cup Black Olives Or, Kalamata Olives
  • 1 ½ Cups Cherry or Grape Tomatoes Or, 1 cup peeled or diced canned tomatoes
  • ¼ Cup Red Wine Or, a sprinkle of red wine vinegar
  • ¼ Cup Grated Parmesan Cheese
  • 1 tablespoon Lemon Juice
  • ¼ Cup Pasta Water maybe a little more, depending on the amount of juice your tomatoes provided

Garnish

  • ¼ Cup Chopped Fresh Parsley

Instructions
 

  • Rinse the red snapper and pat dry.

Parmesan Crust

  • Preheat the oven to 350°
  • Combine the parmesan cheese, toasted bread or bread crumbs, garlic, Italian seasoning, salt, and pepper in a small food processor and process until crumbly.
  • Beat one egg with a couple of drops of water.
  • Dredge one side of the red snapper in the egg wash and place on the wire rack on the cookie sheet. Continue with the rest of the filets
  • Press the parmesan cheese mixture onto the top of each of the filets
  • Place filets into the refrigerator until ready to bake

Puttanesca Sauce

  • Heat 4 tablespoon of olive oil in a large skillet, add garlic and anchovies, and simmer on low to medium heat for 2-3 minutes.
  • If using grape or cherry tomatoes, add to the skillet and simmer, stirring frequently until the tomatoes begin to blister. If using canned tomatoes, drain and add to skillet. Simmer on low for 5-7 minutes.
  • Remove fish from the refrigerator and place in the preheated oven.
  • Add the capers, black or kalamata olives and simmer for 2-3 minutes
  • Add red wine and simmer for 5 to 7 minutes
  • Add parmesan cheese and stir. Add pasta water to create the desired consistency.
  • Add lemon and the remaining 2 tablespoon of olive oil and stir
  • Add the drained pasta and stir gently; you may need to add a bit of pasta water to adjust the consistency of the sauce.
  • Your fish should be done. Test with a food thermometer. It should be cooked to an internal temperature of 145°. Once cooked, place a cup and half of the pasta on a plate, top with a filet, and sprinkle with chopped parsley.
Keyword Dinner, Fish, Pasta, Red Snapper, TGBTG
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