Empire’s Treasure® Snapper Pomodoro


  1. Heat olive oil in sauté pan.
  2. Sauté onion and fennel until translucent. Add cherry tomatoes, red pepper flake, pesto, and marinara; stir well to combine. Add white wine, dry vermouth, or water to desired consistency.
  3. Season snapper with lemon pepper and Italian seasoning.
  4. Place pomodoro sauce in sauté pan. Place thawed snapper on top of sauce, cover with parchment paper or lid. Cook until snapper is just cooked through.
  5. Add fresh herbs, stir, and remove sauce to serving plate.
  6. Place snapper on top of sauce and arrange warm mussels around fish.
  7. Cut each piece of toasted bread in half on a diagonal and use as garnish.


  • 2 tbsp Roma® Oil, Olive
  • 1/4 ea Peak Fresh Produce® Onion(s), Red, peeled, halved, sliced thin
  • 1/2 bulb Peak Fresh Produce® Fennel, halved, sliced thin
  • 1/2 pt Peak Fresh Produce® Tomato(es), Grape, cut in half
  • 2 tsp Peak Fresh Produce® Garlic, minced
  • 1/8 tsp Magellan® Crushed Red Pepper
  • 1/8 tsp Magellan® Lemon Pepper
  • 1/8 tsp Magellan® Italian Seasoning
  • 2 tbsp Roma® Pesto, Sun-Dried Tomato
  • 1 cup Piancone® Marinara Sauce
  • 4 pc Empire’s Treasure Snapper filet, 6-8 oz
  • 8 pc Peak Fresh Produce® Basil, cut into chiffonade
  • 1 tsp Peak Fresh Produce® Tarragon, minced
  • 12 ea Empire's Treasure® Mussels, cooked
  • 2 ea Piancone® Panini bread, toasted