February 5, 2018

I have bookshelves of cookbooks I only-ever browse through in the evenings and although gain inspiration, never really cook from (I have issues sticking to a recipe). This year I’ve decided to at least try a few from each with my variations. This is my take on a recipe from one of my favourite books of the moment Divine Food – Israeli & Palestinian recipes.

With tomatoes abundant this snapper dish has been one our our absolute go-tos to this summer. The sauce is super-simple but has an almost restaurant-like garlic buttery flavour (despite having no butter). I’ve used yellow tomatoes for their vibrant colour but red would work well here too. Enjoy x

Serves 4

Yellow Tomato & Green Chilli Sauce
1/3 cup olive oil
6 cloves garlic
2 small green chillies, deseeded and finely chopped
800g yellow tomatoes (cherry or regular)
1.5 tsp sea salt

Crispy Skinned Snapper
2 tbsp ricebran oil
4 x 150g snapper fillets with skin
Sea salt and pepper

To serve
1 avocado, cubed
4 sprigs fresh thyme leaves

For the sauce heat olive oil in a medium saucepan, then add garlic and chilli and fry until lightly golden. Add tomatoes and salt and cook over a medium heat, stirring  until the tomatoes release their juices. Reduce heat and simmer for 10 minutes. Drain the tomatoes through a sieve and use the back of a spoon to extract all their juices. Discard to tomatoes peels and seeds. Transfer the sauce to a small pan and cook over a low heat until thick.

For the snapper, heat  oil in a large frypan over high heat. Season the snapper skin with salt and score lightly. Cook skin-side down, pressing down gently with a fish slice, and cook for 3-4 minutes until crispy, then turn and cook for 2-3 minutes until cooked through.

Pour the warm sauce onto your plates then place the fish fillets on top with avocado and fresh thyme leaves.


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