Grilled Snapper with Roasted Pepper is an awesome Italian recipe that is served with freshly cooked tagliatelle and cream and pepper sauce. You can easily impress your guest at dinner time with this fish fillet with tagliatelle recipe.



Grilled Snapper with Roasted Pepper

Snapper fillet, 450 g

Red pepper, 1 medium

Green pepper, 1 medium

Sea salt, to taste

Olive oil, 1 tbsp

Black pepper, crushed, to taste

Double cream, 5 tbsp

White wine, 125 ml

Freshly chopped dill, 1 tbsp

Sprigs of fresh dill, to garnish

Freshly cooked Tagliatelle, to serve


Preparation Method:

Grilled Snapper with Roasted Pepper

Preheat the grill to a high heat and line the grill rack with aluminum foil. Cut the top of the peppers and divide into quarters. Remove the seeds and the membrane then place on the foil-lined grill rack and cook for 8-10 minutes, keep turning frequently until the skins have become charred and blackened. Remove from the grill rack, place in a polythene bag and leave until cool. When peppers are cool, strip off the skin, slice thinly and reserve.

Cover the grill rack with another piece of aluminum foil then place the snapper fillets skin side up on the grill rack. Season to taste with salt and pepper and brush with little of the olive oil. Cook for 10-12 minutes, turning over once and brushing again with a little olive oil

Pour the cream and wine into a small saucepan, bring to the boil and simmer for about 5 minutes until the sauce has thickened slightly. Add the dill, season to taste and stir in the sliced peppers. Arrange the cooked snapper fillets on warm serving plates and pour over the cream and pepper sauce.

Garnish Grilled Snapper with Roasted Pepper with sprigs of dill and serve immediately with freshly cooked tagliatelle.


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