Mediterranean Snapper Bake

    Mediterranean Snapper Bake


    192 people made this

    About this recipe: Fish baked in a sauce of tomatoes, onions, capers and black olives.

    Serves: 4 

    • 2 tablespoons olive oil
    • 1/2 small onion, peeled and diced
    • 2 cloves garlic, crushed
    • 1,400g can whole peeled tomatoes, drained and chopped
    • 2 tablespoons capers, chopped
    • 100g black olives, pitted and chopped
    • 1/4 teaspoon dried red crushed chillies or flakes
    • small handful chopped fresh parsley
    • 4 red snapper fillets (about 600-700g)
    • 1 tablespoon fresh lemon juice

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 200 C.
    2. In a medium frying pan, heat olive oil, add onion, stir and cook until tender, about 5 minutes. Add garlic, and cook for 1 minute. Stir in tomatoes, capers, black olives, chillies and parsley.
    3. Bring to the boil, and simmer for 10 minutes.
    4. Spread a couple spoonfuls of the sauce in the bottom of an 18-20cmx28cm baking dish, and arrange fillets in a single layer in the dish. Drizzle over lemon juice then pour over the remaining sauce.
    5. Bake in preheated oven for 15 to 30 minutes, depending on the thickness of your fillets. Baste once with the sauce while baking. Fish is done when it flakes easily with a fork.

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