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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

Fish with Raisins and Pine Nuts (Jewish Style)

Prep Time 5 MINS
Cook Time 25 MINS
Total Time 30 mins
Yields Yield: Serves 2

Red snapper fillets become succulent after being baked in olive oil and topped with raisins and pine nuts. Throw this together in 5 minutes!

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

Directions

    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.

    by

    Recipe Notes

    notes

    Feel free to double or triple amounts.
    0.0 rating

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    8 Comments

  1. Reply
    Tricia Buice
    March 20, 2018 at 1:10 pm

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

  2. Reply
    Angie Schneider
    March 20, 2018 at 2:22 pm

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

  3. Reply
    Liz Berg
    March 20, 2018 at 10:06 pm

    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!

  4. Reply
    SavoringTime in the Kitchen
    March 20, 2018 at 10:07 pm

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

  5. Reply
    Kitchen Riffs
    March 20, 2018 at 11:08 pm

    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?

  6. Reply
    Healthy World Cuisine
    March 21, 2018 at 11:36 pm

    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.

  7. Reply
    Jeff
    March 25, 2018 at 4:30 pm

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

  8. Reply
    Karen (Back Road Journal)
    March 27, 2018 at 1:17 pm

    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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