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BAKED SNAPPER WITH CHERRY TOMATOES

Prep/Cooking Time: 15-30 Minutes

Printable Version

Ingredients

  • 4 fresh red snapper fillets
  • 2 cloves garlic
  • 20g olive oil
  • +20g olive oil
  • 120g cherry tomatoes
  • 40g capers
  • 10g basil
  • salt
  • pepper
  • 1 lemon cut into quarters

Instructions

  • Trim the snapper fillet to ensure there are no bones or scales
  • Trim the fillets to a regular size
  • Wash the cherry tomatoes and cut in half
  • Reserve in the fridge till needed
  • Peel the garlic and slice as thinly as possible
  • Heat a sautee pan and add to it the olive oil
  • Season the fish and place in the pan skin side down
  • Cook till golden
  • Remove the fish from the pan and place skin side up on a tray
  • Place the fish in the oven
  • Using the same pan add the olive oil to the pan the fish was cooked in
  • Add the garlic and cook till golden
  • Add the tomatoes and capers to the pan and cook over a medium heat
  • Once the fish is ready transfer to a plate for serving 
  • Tear the basil leaves and add to the tomato pan
  • Spoon the stewed tomatoes and capers over the fish
  • Serve immediately with the lemon wedges