Roasted Snapper With Peppers, Pine Nuts And Tomatoes

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1/4 cup pine nuts

1 medium red bell pepper

1 medium green bell pepper

1/2 cup olive oil

4 large basil leaves, shredded

Salt and freshly ground black pepper

1 fennel bulb—halved, cored and cut lengthwise into thick sticks

2 garlic cloves, minced

2 cups canned crushed tomatoes

Pinch of crushed red pepper

Two pan-dressed 1 1/2-pound red snappers

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