Mediterranean Snapper Bake
Fish baked in a Mediterranean inspired sauce of tomatoes, onions, capers and black olives. A tasty way to enjoy your fish.
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1/2 small onion, peeled and diced
- 2 cloves garlic, crushed
- 1 (400g) tin whole peeled tomatoes, drained and diced
- 2 tablespoons capers, chopped
- 100g black olives, pitted and diced
- 1/4 teaspoon dried red crushed chillies or flakes
- small handful chopped fresh parsley
- 500g snapper fillets
- 1 tablespoon fresh lemon juice
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- Preheat oven to 200 degrees C.
- In a medium frying pan, heat olive oil, add onion, stir and cook until tender, about 5 minutes. Add garlic then cook for 1 minute. Stir in tomatoes, capers, black olives, chillies and parsley.
- Bring to the boil then simmer for 10 minutes. Spread a couple spoonfuls of the sauce in the bottom of an 18x28cm baking dish then arrange fillets in a single layer in the dish. Drizzle over lemon juice then pour over the remaining sauce.
- 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.
Tip:
As an alternative, try red mullet, sea perch, john dory, whiting fillets, tarakihi or hoki.
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Reviews and Ratings
Global Ratings:
(182)
Reviews in English (141)
Altered ingredient amounts. Let me preface my review by saying that i don't eat meat so i didn't actually taste the finished dish. But the sauce was amazing after it simmered. Everyone that ate it though agreed that it was restaurant quality. I made one or two changes. After sauteing the onions and garlic i deglazed with about 100ml of white whine. I also used the entire tin of tomatoes and their liquid. And an extra teaspoon of capers and a pinch more chilli flakes. It was ferociously devoured, so FIVE stars. - 29 Sep 2008
I like the added lemon at step 3 - 01 Mar 2017
great recipe. Used two small red snapper, and the taste was fantastic. Keep some lemon in reserve to garnish fish as you eat it - 29 Dec 2014