Pan seared snapper recipe with Romesco sauce is the perfect impressive dinner ready in 30 minutes. Breaded and pan seared red snapper fillets are topped with a smoky and rich roasted red pepper almond sauce. Top with slivered basil for an epic meal. 
This pan seared snapper recipe with this sauce came about because I have become obsessed with romesco sauce lately.
Romesco sauce might just be the best sauce ever. Sorry pesto, move over (ok you know I still love ya – seriously though if you haven’t made my vegan basil pesto yet, we can’t be friends).
But honestly romesco sauce might just be the new hot shot in town. This sauce is a combo of roasted red peppers, toasted almonds, red wine vinegar, olive oil and a little bit of tahini and smoked paprika if you’re feeling adventurous (I know I am).
And when you’re getting real savvy in the kitchen you’ll be roasting your own red peppers – ok kind of an afternoon project, but definitely a rewarding one.
I randomly decided to first roast a whole tray of 12 red peppers while house sitting in Costa Rica. I mean why not preheat the oven to 400 degrees F when it’s already almost 200 degrees outside right? I mean sometimes I have the best ideas. Or not. Air conditioning in the house or not, I had a sudden impulse to roast red peppers, and nothing was going to stop me.
Once they’re roasted, sweated, peeled and de-seeded you are ready to make the sauce.
Throw everything into the food processor while the fish fillets are cooking and that’s it.
This fried red snapper recipe was literally one of my most impressive dinners in months. Think super tender lightly breaded and crispy pan fried fresh fish topped with a smoky and rich roasted red pepper based sauce. Snapper recipes for the win and date night success.
Top with toasted sliced almonds, slivered basil and thinly sliced roasted red peppers. This pan seared Snapper recipe is a weeknight dinner finer than what you would purchase at a restaurant. The exact words D told me when I served this to him.
Pan Seared Snapper Ingredients:
- red snapper fillets
- egg
- panko breadcrumbs
- olive oil
Why I love this pan seared snapped recipe:
- Super easy 4 key ingredient fish recipe
- Ready in 30 minutes
- No bones to deal with
- Healthy and high protein
- Can be served with a variety of different sauces
- Super versatile and mild fish that the whole family will love
How to make my pan seared snapper recipe:
If you’ve been wondering how to cook red snapper fillets it’s actually quite easy! Make sure the red snapper fillets are fully defrosted and pat them dry.
Season the fish fillets with salt and pepper to taste and dip into a beaten egg.
You just want a thin coating of the egg on both sides of the fish. Then dip into the panko breadcrumb mixture. Push the fish down into the breadcrumbs to make sure they really stick to the snapper fish.
Heat pan (preferably a cast iron skillet) over medium-high heat and add the oil. Once the oil is hot add the snapper fillets to the skillet. Sear on each side for a few minutes until cooked through. Fish will flake easily when cooked and the internal temperature will be 145 degrees F.
To make the romesco sauce in a food processor combine roasted red peppers (home made or from a jar), almonds, red wine vinegar, olive oil and salt. To add more flavor to the romesco add smoked paprika which will give it a bit of a smoky kick, and tahini to make the sauce a bit more rich and creamy.
Serve snapper fish drizzled with sauce and sprinkled with almonds.
Recipe Tips:
- Make sure the fish is completely defrosted. You will not get a nice sear on it if it is still partially frozen.
- Make sure the pan and oil are both hot before adding the fish.
- For the best most even sear use a cast iron skillet.
- If you don’t like romesco sauce serve this dish with a pesto sauce or lemon garlic aioli instead.
- For the best romesco sauce make your own home made roasted red peppers.
If you’re looking for other fish recipes be sure to check out my:
- Whole Branzino Recipe in Asian Sauce
- Seared Chilean Sea Bass Recipe over Spinach with Vietnamese Glaze
- Caribbean Fish Curry
- Roasted Branzino with Lemon Paprika
- Broiled Trout with Fresh Lemons Herbs
- Oven Baked Trout
- Whole Red Snapper with Chili Shallot Sauce
- Almond Panko Fish with Quinoa Veggies and Tahini Mustard Sauce
Do you have a favorite snapper recipe? Please share in the comments below. Stay tuned for more red snapper fish recipes in the coming months!
This pan seared snapper recipe with romesco sauce is an 8 ingredient dinner that will be sure to blow your tastebuds away. Soft battered pan fried fish topped with a smoky and nutty roasted red pepper and almond sauce.
- 4 red snapper fish fillets or other white fish
- 1 egg lightly beaten
- 1/2 cup gluten free panko breadcrumbs or gluten free flour with spices mixed in
- 1 tablespoon olive oil for cooking the fish
- salt/pepper to taste
- For the Romesco Sauce:
- 1/4 cup toasted sliced almonds
- 1/2 cup roasted red peppers
- 1 teaspoon red wine vinegar or apple cider vinegar
- 1 small clove garlic minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons tahini optional
- 1/2 teaspoon smoked paprika optional
- 1/2 teaspoon salt
- for garnish : slivered basil toasted sliced almonds and thinly sliced roasted red peppers
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Season the fish with salt and pepper to taste. Dip the fish in the egg and then in the panko breadcrumbs.
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Heat pan over medium high heat and add oil. Add fish to the pan when hot and cook for a few minutes on each side until fish is cooked through.
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In a food processor combine almonds, roasted red peppers, red wine vinegar, olive oil, salt to taste and the optional tahini and smoked paprika. Blend until almost smooth.
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Serve fish topped with romesco sauce and garnished with slivered basil, toasted sliced almonds and thinly sliced roasted red peppers.
Julia says
This looks delicious! I love how colorful the dish is with all of the different ingredients. Definitely bookmarking!
Vicky says
Thanks! With the reds and greens it definitely makes for a vibrant dish !
Sola says
I just bought a Mediterranean cookbook and was completely shocked at the lack of red snapper recipes. I’m so glad that I found this one! Especially with a 30 minute cook time – that’s so impressive. I can’t wait for my next dinner party because this is on the menu.
Vicky says
Red snapper is quickly becoming my favorite fish. It was available everywhere when I was house sitting in COsta Rica but seems a bit harder to find in the US. Hope you enjoy the recipe!
Chelsea says
I made snapper for the first time last week but had no idea what to do with it, so I just pan fried it with some lemon and salt and pepper. This looks WAY better and I’m definitely trying this next time I pick some up!
Vicky says
I’m sure even panfried with lemon salt and pepper it was delicious! I love red snapper and this recipe is definitely my favorite way to serve it.
Matt @ Plating Pixels says
Not sure if I’ve ever had red snapper but need to look out for it now! This looks great. I bet you could sub another white fish too if needed, or even shrimp!
Vicky says
Yes this recipe definitely works with any other white fish. And definitely shrimp!
Jacynta says
Mmmm I love red snapper! We just got a food processor so any reason to use it… Definitely going to have to try this!
Vicky says
Haha yay for a food processor — my all time favorite kitchen tool! Hope you enjoy this recipe!
Amber says
This looks incredible!! I’m always so intimidated to cook fish; but I really want to give this a try. Thank you for sharing!
Vicky says
Don’t be intimidated! It cooks in minutes and can be so easy to work with : ))
Denay DeGuzman says
I love this recipe! And your photos are so beautiful. I just pinned the top image to Pinterest so I’ll have it for later. Thanks so much for sharing your culinary greatness. 🙂
Vicky says
Thanks so much!! And thanks for pinning : ))
Charlene Asay says
Vicky,
This looks amazing! I am going to pin for later. Thanks for the great recipe! Love you blog!
Vicky says
Thanks! And thanks for pinning and all the kind words about my blog : ))
Becky @ Project Domestication says
YUM! I love romesco sauce and it would pair so well with red snapper! Also, love the addition of tahini in the recipe. 🙂
Vicky says
Isn’t romesco sauce the best?! And I am obsessed with tahini too so have been adding that to just about everything!
Allison Jones says
I love red snapper! This recipe sounds delicious.
LiveLifeWell,
Allison
Vicky says
Thanks! Red snapper is sooo good!
Vet Leow says
Such a healthy dish and looks so good too! Thanks for sharing the recipe!
Vicky says
Thanks! One of my new favorite recipes!
Brandon @ Kitchen Konfidence says
I’ve got a recipe for romesco on my blog too. It’s so delicious and so versatile. I’ve yet to try it with snapper, so I need to get on that!
Vicky says
It’s quickly become my new favorite sauce! So good with snapper : ))
Bianca says
Omg yum!!! I love this recipe! Thanks for sharing
Vicky says
Thanks!
Jenn @ Peas and Crayons says
Prettiest snapper EVER!
Vicky says
Aww thanks!
Annie @ Annie's Noms says
This is just beautiful!! So colourful and fresh looking. I love romesco sauce so much and need to try this!
Vicky says
Romesco is the best!!
Heather says
This looks amazing!! I love the use of tahini! Great job 🙂
Vicky says
Thanks! Love tahini!
Christina @ Christina's Cucina says
I ate so much snapper in Jamaica last year! It’s such a tasty fish and your recipe sounds delicious!
Vicky says
Thanks! I looove snapper now : ))
Nancy says
the sauce was a little too chunky, couldn’t get it to blend smoother in the food processer
Vicky says
When I make it is it not completely smooth, which is how I prefer it, but if you want it thinned out a bit feel free to add a bit more olive oil or water.
Debra Markowitz says
Hi, Vicky. I love this recipe! I am putting together a blog that will feature Shabbat dinner menus that in some way reflect something the the week’s Torah reading. This would be perfect for a menu that will feature locally grown and produced ingredients from Florida. May I use this? Of course, I will give you full credit and a link back to your site.
Thanks for considering,
Debra Markowitz
Vicky says
Thanks! Yes you can of course link to my recipe!