Monday, December 20, 2010

Recipe: Cold Snapper Casserole

A cold dish - for a hot day with our favorite recreational fish - the Snapper.

  • 2 Onions
  • 1 Clove Garlic
  • 1/4 Cup Oil
  • 1 teaspoon salt
  • Shake Pepper
  • 1 cup tomato pulp
  • 1/4 cup white wine
  • 4 to 6 pieces of snapper steak or fillets

Peel and chop the onions and garlic. In a pan, heat the oil and fry the onion and garlic until tender, but not coloured (glassy!). Sprinkle in the seasoning, add the tomato pulp and simmer the sauce for five minutes. Add the wine and cook for another two minutes.

Lay the fish prices into an oiled oven dish and pour the tomato mixture over them. Bake for 30 minutes at 180 degree C or until the fish is tender.

Chill in the fridge.

Serve with fresh parsley.

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