Make the most of great tasting braised snapper with Curtis Stones delicious recipe with roasted tomato, capsicum, olives and capers.
- Heat 2 tablespoons oil in a large heavy frying pan over medium heat. Add the onion and garlic and cook for about 8 minutes until soft. Add the capsicum, basil, oregano and red chilli and cook for 5 minutes, or until the capsicum is tender.
- Deglaze the pan with the wine and simmer the liquid to reduce it by half, about 10 minutes.
- Add the tomatoes and simmer gently for about 35-40 minutes until the tomatoes are very tender. You may need to top sauce up with a little water as it is cooking. Remove the sauce from the heat and add the olives and capers. Season the sauce lightly to taste with salt and pepper.
- Place fillets in the tomato sauce leaving space around each one to allow even cooking. Cover with a tight fitting lid or foil. Return to medium heat until the fish is just done, about 8-10 minutes.
- Spoon the tomato and pepper sauce over and around the fish, and serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set