Snapper, tomatoes and capers
Saucy and packed full of flavour, this snapper, tomato and capers dish is absolutely delicious. With only one pan and one oven tray, this simple recipe will make it look as though you’ve been cooking all night. Serve with toasted bread to soak up all of the tasty sauce.
Ingredients
Method
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (400g) Pams diced tomatoes
- 2 tsp dried oregano
- 1 cup vegetable stock
- ¼ cup capers, drained
- 4 snapper fillets
- ¼ cup parsley, roughly chopped
Method
- Preheat your oven to 180ºC fan bake.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Sauté onions and garlic for a few minutes or until softened. Add tomatoes, oregano, stock and season with salt, pepper and a teaspoon of sugar. Bring to a boil, then reduce to a simmer.
- Simmer for 8-10 minutes or until reduced and thickened. Stir through the capers, then remove from the heat.
- Pat snapper dry with a paper towel and place onto a lined baking tray. Drizzle lightly with olive oil and season with salt and pepper. Place into the oven to bake for 8-10 minutes or until it is cooked through and flakes easily with a fork.
- Serve fish topped with a generous amount of sauce and garnish with parsley.
Top tip: Just before serving, squeeze fresh lemon juice over the top for an extra lift.
If snapper is not available, swap it out for your favourite firm white fish.