Photo of Red snapper with Spanish sofrito sauce by WW

Red snapper with Spanish sofrito sauce

SmartPoints® value per serving
Total Time
40 min
22 min
18 min
Sofrito is a classic Spanish combination of onions, bell peppers, and garlic. It's used as a sauce—or the base for a sauce—in many different dishes, and is the perfect complement for the red snapper here. You can also use it for stews, rice, chicken, shrimp, even pasta. For this recipe, you just need one skillet, and it takes just 40 minutes to make from start to finish. First, sauté the fish until it's cooked through, then simply cook the sofrito in the same skillet, being sure to scrape up all of those browned bits from the bottom of the pan, which is where a lot of the flavor is.


Cooking spray

1 spray(s)

Uncooked snapper fillet(s)

1 pound(s), four 4-oz pieces

Olive oil

2 tsp

Uncooked onion(s)

1 large, chopped (about 1 1/2 cups)

Green pepper(s)

1 large, chopped (about 1 cup)

Sweet red pepper(s)

1 small, chopped (about 3/4 cup)

Garlic clove(s)

4 medium clove(s), chopped (about 4 Tbsp)


¼ cup(s)

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Fresh parsley

2 Tbsp, fresh, chopped (for garnish)


  1. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Sauté snapper until fish flakes easily with a fork, about 3 minutes per side. Remove fish from skillet; set aside and keep warm.
  2. Heat oil in same skillet. Add onion and peppers; cook, stirring and shaking pan, until vegetables are quite soft and browned, about 7 minutes. Add garlic; cook, stirring occasionally, about 2 to 3 minutes more.
  3. Add water to skillet and scrape bottom of pan with a spoon to release browned bits; season vegetable sauce with salt and pepper. Serve sauce over fish; garnish with parsley. Yields 1 fillet and about 1/2 cup of sauce per serving.