Sicilian Baked Red Snapper With Raisins and Pine Nuts

The Sicilian combination of raisins and pine nuts is found in many Italian Jewish recipes. This sweet and sour fish, elegant enough for Shabbat or Rosh Hashana, also makes a delicious and quick weeknight dinner.  

Sicilian Baked Red Snapper With Raisins and Pine Nuts

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Print Recipe Pin Recipe

Servings

3 Servings

1x2x3x

Ingredients

• 2½ to 3 pounds of red snapper fillets
• 2 teaspoons salt
• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon sugar
• 1 cup raisins
• ½ cup pine nuts

Instructions

• Preheat oven to 400°. 
• Lightly spray a 9 X 13-inch casserole dish with cooking spray.
• Arrange fish in casserole dish. Lightly sprinkle with salt.
• Combine oil, vinegar, sugar, raisins, and pine nuts. Pour over fish. Cover with aluminum foil and bake for 15 minutes. 
• Uncover and bake, basting occasionally, until fish is tender and golden, about 30 minutes. Serve hot or at room temperature.