Whole baby snapper à la provençale
serves
2
Whole baby snapper a la provencale
This whole baby snapper is perfectly matched with Coteaux d’Aix-en-Provence Château La Coste 2019, and Aix 2019.
Ingredients (10)
- 1 tbs extra virgin olive oil
- 1 mild chorizo sausage, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 160g baby peppers, cut in half lengthways
- 300g cherry tomatoes
- 120ml rosé
- 1/2 bunch tarragon, leaves picked
- 1/2 bunch basil, leaves picked
- 1 whole baby snapper
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 220°C. Heat oil in a large frypan on low heat. Add chorizo to pan and sweat for 5 minutes. Cook slowly for a further 7 minutes or until slightly caramelised.
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2.Add onion, garlic and pepper to the pan and cook for 8 minutes or until soft. Add tomatoes.
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3.Add rosé to deglaze. Bring to the boil and add 120ml water. Return to the boil, reduce heat and simmer for a further 10 minutes. Add the herbs, cook for 15 minutes or until tomatoes break down and form a sauce.
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4.Spread half the tomato mixture on the base of a baking dish. Place snapper on top and cover with remaining sauce.
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5.Bake for 10 minutes or until the fish has reached a core temperature of 50°C. Remove from the oven and allow to stand for 5 minutes before serving.
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