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Olive Oil Baked Fish with Raisins and Pine Nuts

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

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 baked 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

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!

baked fish Italian Sephardic style

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
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Sweet and Sour Olive Oil Baked Fish

Olive Oil Baked Fish with Raisins and Pine Nuts

  • Author: Abbe Odenwalder
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: 2-3 Servings 1x
  • Category: Main Course
  • Cuisine: Jewish


This super simple way to prepare fish basically involves poaching your fish in olive oil. Kind of a sweet, sour, peppery combination that takes less than 15 minutes to make.


Units Scale

1 lb red snapper fillets

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



Pat fish dry with paper towels. Sprinkle with salt.

Oil a baking dish with oil and place fish in it.

Dissolve sugar in the vinegar and pour over fish.

Pour the oil around the fish and then toss the raisins and pine nuts in the oil and place on top of fish.

Grind black pepper over the top if desired and cover with foil.

Bake 10 minutes, uncover and bake 10 to 15 minutes more or until fish is flaky.

Keywords: bake red snapper, oil poached fish, Italian sweet and sour fish

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Karen (Back Road Journal)

Tuesday 27th of March 2018

Abbe, your fish sounds 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.


Sunday 25th of March 2018

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

Healthy World Cuisine

Wednesday 21st of March 2018

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.

Kitchen Riffs

Tuesday 20th of March 2018

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?

SavoringTime in the Kitchen

Tuesday 20th of March 2018

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