Red snapper with a tomato and bean sauce recipe

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serves:

2

Skill:

easy

Prep:

20 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 328 kCal 16%
Fat 16g 23%
  -  Saturates 2g 10%

A great fish recipe for the whole family. This fried red snapper has a borlotti beans and salsa verde sauce. The herb topping adds a tangy flavour to the rich taste

Ingredients

  • 4 tsp olive oil
  • 1 med onion, peeled and finely sliced
  • 1 clove garlic, peeled and finely chopped
  • 4 ripe plum tomatoes, roughly chopped
  • 1 tbs tomato purée/ketchup
  • 2 thyme sprigs
  • 410g can borlotti beans, drained and rinsed
  • Salt and ground black pepper
  • 500g (1lb) side of red snapper, cut into 4 pieces
  • For the salsa:
  • 1 clove garlic, peeled and finely chopped
  • 1-2 teaspoons capers
  • 1 tbs chopped flaked almonds
  • 2 tbs finely chopped flat-leaf parsley
  • Grated zest and juice of ½ a lemon
  • 3 tbs good olive oil

Method

  • Heat 2 tsp oil in a pan, add the onion and cook for 5 mins. Add the garlic, and cook for a min, then add the tomatoes and purée or ketchup, thyme, beans and 100ml (3½fl oz) hot water (or white wine if you prefer) and heat through for 5 mins. Season.

  • Meanwhile, mix together all the salsa ingredients.

  • Heat a frying pan. Brush the fish with the rest of the oil, season and pan-fry for 4-6 mins, depending on thickness of the fish. Serve the fish with the beans in the sauce and salsa verde spooned over.

Top tip for making Red snapper with a tomato and bean sauce

Try this with hake or halibut and use cannellini beans instead of borlotti, if you like.

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