Red Snapper with Tomato Sauce
Red Snapper with tomato sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g large tomatoes
- 3 cloves garlic
- 4 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 3 tbsp balsamic vinegar
- 0.5 tsp Sugar
- 600 g red snapper fillet
- 1 roll of bread
- 1 bulb fennel
- 2 cloves garlic
- 50 g butter
- 10 green olives (pitted)
- Salt
- Pepper (freshly ground)
- 100 ml White wine
- 1 tbsp chopped tarragon leaves
Instructions
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1.
Blanch tomatoes for a few seconds, shock in cold water, peel, quarter, seed and finely dice. Peel garlic and finely dice. Heat olive oil in a pot, add the tomato and garlic cubes, season with salt and pepper, cover and simmer for about 20 minutes, then adjust with vinegar and sugar.
-
2.
Wash fish, pat dry and cut into portions. Dice bread crumbs finely. Wash fennel bulb, halve lengthwise, remove core and dice finely. Peel garlic and mince finely. Dice olives. Melt butter in a pot, sauté fennel and garlic, season with salt and pepper, add olives and breadcrumb mixture with tarragon, stir well. Place fish fillets in a greased baking dish, pour wine over them, spread the fennel-olive mixture on top of the fillets, bake at 200°C for about 20 minutes.
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3.
Plate red snapper over the tomato sauce and serve.
