Red Snapper with Spanish Sofrito Sauce Ww
Elevate your seafood dining experience with this vibrant and healthy recipe for Red Snapper with Spanish Sofrito Sauce. Perfectly pan-seared red snapper fillets are paired with a robust, flavor-packed sofrito sauce—a Spanish classic made from sweet onions, garlic, red bell peppers, and ripe Roma tomatoes, brightened with a hint of paprika, cumin, and optional white wine. This dish balances freshness and bold spice, making it ideal for a weeknight dinner or a special occasion. Ready in under 40 minutes, this Mediterranean-inspired recipe is as simple as it is delicious, delivering a nutritional powerhouse loaded with protein and wholesome veggies. Finish with a sprinkle of fresh parsley and a squeeze of tangy lemon, and serve alongside crusty bread or steamed rice for the ultimate pairing. With its rich flavors and healthy twist, this Weight Watchers-friendly recipe deserves a spot on your dinner table.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Red snapper fillets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 large Red bell pepper, diced
- 4 medium Roma tomatoes, diced
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.25 cup White wine (optional)
- 2 tablespoons Fresh parsley, chopped
- 4 Lemon wedges, for serving
Instructions
Pat the red snapper fillets dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the snapper fillets skin-side down (if applicable) and cook for 3-4 minutes per side, until the fish is golden and cooked through. Transfer to a plate and keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and diced red bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
Stir in the diced tomatoes, paprika, cumin, and the remaining 1/2 teaspoon each of salt and black pepper. Cook for 5-6 minutes, allowing the tomatoes to break down and form a thick sauce.
If using, pour in the white wine and simmer for 2-3 minutes to allow the alcohol to evaporate and the flavors to meld.
Sprinkle in the chopped parsley and stir to combine. Taste the sofrito sauce and adjust seasoning if needed.
To serve, plate the cooked red snapper fillets and spoon the sofrito sauce generously over the top. Garnish with lemon wedges for an extra burst of freshness.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
