Pan Sauteed Red Snapper with Ricotta Cheese


  • 1 lb red snapper fillets
  • 1 tsp lemon pepper seasoning
  • kosher salt to taste
  • 2 tbs olive oil
  • 1 medium onion chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup carrots, cut into thin strips
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 2 tbs ricotta cheese
  • 1 tomato, chopped
  • 2 tbs of ripe olives chopped
This Red Snapper is sauteed in olive oil, flavored with lemon pepper, onion, carrots, peppers, garlic and white wine.


  • Season fish with lemon pepper seasoning and salt on both sides and let stand for 15 minutes.
  • In a large saute pan heat olive oil over medium heat.
  • Add onion, red pepper, carrot and garlic. Saute for about 10 minutes.
  • Add wine and bring to a boil. Remove vegetables from the pan.
  • Pull fillets in a singly layer in the center of the saute pan.
  • Cook for 5 minutes. Add tomato and olives and top with cheese.
  • Cover and cook for about 3 minutes or until the fish begins to flake.
  • Transfer fish to a serving platter and garnish with the vegetables and pan juices.

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