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Baked Snapper with Sofrito and Sweet Potato Recipe


Chef Eric Ripert

Get a taste of the Caribbean without leaving home. Celebrity Chef Eric Ripert prepares some Puerto Rican dishes that will bring the Caribbean to your table.

For more Caribbean recipes from Chef Eric Ripert, click here. 


For the sweet potato:

  • 1 sweet potato, baked and cut into 1-inch discs
  • 1 white sweet potato, baked and cut into 1-inch discs

For the sofrito butter:

  • 2 tablespoons canola oil
  • 1 small red bell pepper, seeded and sliced
  • 1 clove garlic, peeled and sliced
  • ½ jalapeño, seeded and sliced, optional
  • ½ small onion, peeled and sliced
  • 4 tablespoons softened unsalted butter
  • 1 tablespoon chopped cilantro

For the snapper:

  • Four 7-ounce snapper fillets
  • Fine sea salt and freshly ground white pepper
  • ½ cup chicken stock
  • ¼ cup lime juice


For the sweet potato:

Preheat the oven to 400 degrees. Place the sweet potatoes in a baking dish, add ½ cup of water and cover with foil. Bake the sweet potatoes until tender and easily pierced with a paring knife, about 30-45 minutes. Remove the sweet potatoes from the oven and let cool enough to handle. Slice the baked sweet potatoes into ½-inch-thick slices and using a 1-inch cutter, cut 20 disks from each sweet potato. Reserve on an ovenproof dish or tray.

For the sofrito butter:

Sweat red bell pepper, jalapeño, garlic, and onion together in the canola oil until soft. Place the soft peppers in a blender and purée with the softened butter and cilantro. Remove from the blender and reserve.

For the snapper:

Thoroughly season the snapper fillets on both sides with salt and pepper and place them in the baking dish; brush the top of the fillets with the sofrito butter and add enough water to cover the bottom of the baking dish. Put the baking dish in the oven and cook the fish until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels warm when touched to the lip, about 8-10 minutes.

While the fish is cooking, bring the chicken stock to a boil and whisk in the remaining sofrito butter. Season the sauce to taste with salt and pepper.

Place the sweet potato disks in the oven for 2 minutes to warm. Arrange the sweet potatoes, alternating the colors, in a circle toward the outside of each plate and place the fish in the center. Finish the sauce with the lime juice at the last minute and pour the sauce around each plate. Serve immediately.