Nutrition Facts
Servings:
4
Amount Per Serving:
400 g
Calories
313
Protein:
21.1 g
Total Carbohydrates:
9.8 g
Sugar:
7.2 g
fibre:
Total Fat:
18.8 g
Saturated:
2.6 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1350 mg
Snapper Stew
Serves
4
Preptime
00hr 05min
Cooktime
00hr 40min
Ingredients
-
1 whole MSC snapper
-
1 brown onion - diced
-
4 garlic cloves - chopped
-
1 bunch parsley stalks - chopped
-
3 shallots - chopped
-
2 tin tomatoes
-
1 punnet cherry toms
-
1 cup passata
-
handful pitted kalamata olives - roughly chopped
-
handful capers - roughly chopped
-
1 lemon - zested
-
1/2 bunch basil - ripped
Method:
Getting home after a food shoot I realised I had a whole snapper leftover which needed eating. I threw it in the oven with some lemon and coconut oil on 180 degrees for 35 mins (times vary according to size) and got on with the sauce.
- Heat the fat on a medium heat and add the onion, garlic, parsley stalks and shallots.
- Allow to saute off for a few minutes before adding the tomatoes, passata, spices, olives, capers.
- Allow the tomato sauce to simmer gently until the fish is ready to add.
- Finally add the lemon zest.
- Once the fish is cooked through (not translucent) use a fork to get the flesh away from the carcass (keep the bones and head for stock) and put to one side.
- Add the fish to the tomato sauce 2 minutes before serving. Serve with some torn bail leaves.
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