Chef Ponzio's Eggplant Wrapped Red Snapper

Chef Ponzio's Eggplant Wrapped Red Snapper

Rosebud Restaurants' Executive Chef Michael Ponzio has a new Italian cookbook Cibo, which literally means “food” in Italian and is steeped in rich Italian food history. Check out his gluten and dairy free recipe.

Recipe: Eggplant Wrapped Red Snapper  

Serves: 4


1 Eggplant, Sliced 1/8 inch Lengthwise

Red Snapper, 8 oz Fillets (4 each)

4 Roma Tomatoes, Diced

1 Rosemary sprig

1/4 cups Pine Nuts

1 TBS Parsley, Chopped

1/2 cyp Kalamata Olives, Halved

1/4 cup capers

1 tsp Kosher salt

1/2 tsp Fresh Ground Black Pepper

4 oz. Chicken Stock

2 oz. of Extra Virgin Olive Oil


  1. Preheat the oven to 400°
  2. Season the fish fillets with salt and black pepper
  3. Wrap each fillet in the sliced eggplant and place in a baking dish
  4. Add all other ingredients into the baking dish and place in oven for 25 minutes until fish is fork tender
  5. Place the fish on a serving platter and top with the sauce from the pan

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