Red Snapper and Spinach in Spicy Tomato Broth

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 6
  • 2 large cloves garlic, divided
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 1/2 tsp crushed red pepper flakes
  • 1 can (14 1/2 oz) diced tomatoes, with juice
  • 1 cup chicken broth
  • Salt
  • 2 to 2 1/2 lb red snapper fillets
  • 1 bag (10 oz) baby spinach leaves
  • 8 to 12 slices thick-cut crusty Italian bread
      • Cut 1 garlic clove in half; set aside. Mince remaining garlic clove.
      • In large sauté pan, cook 1/4 cup olive oil, minced garlic and red pepper flakes over low heat for 3 minutes or until garlic is softened. Add tomatoes; increase heat to medium-high. Cook, stirring, for 5 minutes or until tomatoes are softened.
      • Stir in broth and 1/4 tsp salt; bring almost to boil. Add fillets to pan, spooning broth mixture over top; cover partially and reduce heat to low simmer. Cook for 8 minutes or until fillets are opaque in the center; transfer fillets to individual pasta bowls and keep warm. Stir spinach into pan; cover and increase heat to high. Cook for 3 minutes or until spinach is wilted. Taste and adjust seasoning.
      • Meanwhile, preheat broiler. Place bread on baking sheet in single layer. Brush or spray tops with 2 tbsp olive oil; broil for 2 minutes or until golden. Rub with cut sides of remaining garlic clove; cut slices in half diagonally. Spoon spinach mixture around fillets; drizzle with remaining oil. Serve with toasted bread.


      Recipe Provided by Chef Sharon Sanders



    30 Mins or Less

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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