Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

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

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Serves

forksvg 4

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 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:

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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.