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.

More Recipe Ideas

Top Tip

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

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