Meal Kit

Red Snapper All'acqua Pazza

With Kalamata Olives, Oregano, and Toasted Baguette

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 fl. oz. Tomato Sauce
  • 1 Zucchini
  • 5 oz. Grape Tomatoes
  • Info
    1 Mini Baguette
  • 2 oz. Pitted Kalamata Olives
  • 1 Shallot
  • Info
    1⅕ oz. Butter
  • 2 Garlic Cloves
  • 1 tsp. Dried Oregano
  • ¼ tsp. Crushed Red Pepper
  • Info
    2 Red Snapper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Small Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Cut half the grape tomatoes in half. Finely mince garlic. Halve olives. Peel and slice shallot into thin strips. Trim zucchini ends, halve lengthwise, and cut diagonally into 1/2" slices. Rinse red snapper and pat dry. (Get the snapper as dry as possible; the drier the fish, the crispier the skin.) Halve fillets lengthwise and cut 2-3 shallow slashes, just through the skin, on each fillet. Season snapper with 1/2 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Cook the Snapper

    Warm a large non-stick pan over medium-high heat. Alternatively, use a medium non-stick pan and work in batches. Add 1 Tbsp. olive oil and snapper, skin side down, to hot pan and cook 2-3 minutes, pressing fish gently down, until skin is crisped. Flip fish, and cook another 3-5 minutes, or until snapper is firm, opaque and fish reaches a minimum internal temperature of 145 degrees. Transfer to plate, wipe pan clean, and return to medium-high heat.

  3. 3

    Make the "Crazy Water"

    Add 1 Tbsp. olive oil and half the garlic to pan and cook 30 seconds, or until fragrant. Add shallot, half the oregano, crushed red pepper (to taste), and zucchini to pan and cook, stirring occasionally, for 3-4 minutes, or until vegetables are slightly softened. Add tomato sauce and grape tomatoes to pan and cook 2 minutes. Add 1/2 cup water and Kalamata olives and cook 5 minutes. Remove from heat, add half the butter, and swirl to combine. Sauce will have a broth-y consistency: this is not a thick sauce. Season to taste with salt and pepper.

  4. 4

    Toast the Baguette

    Combine remaining butter, remaining oregano, and remaining garlic in a small bowl. Spread on cut sides of bread, place on baking sheet, and bake until golden brown, about 6-9 minutes. Slice baguette halves diagonally. If desired, transfer fish fillets to baking sheet for final 2-3 minutes of baking time to warm.

  5. 5

    Plate the Dish

    Pour crazy water in a shallow bowl. Stack snapper fillets in center of bowl and serve baguette on the side.

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