Spicy Snapper Fillet

Ingredients

• 3 Garlic cloves
• 4 shallots
• 1 tbsp dried oregano
• Salt
• Pepper
• 680 g red snapper fillets (with skin, peeled, 4 fillets)
• 400 g bell peppers (1 red + 1 yellow, 2 peppers)
• 450 g tomatoes (6 tomatoes)
• 5 tbsp oil
• 0.1 g saffron strands (1 packet)
• 2 Bay leaves
• 200 ml white wine (or vegetable broth)

Instructions

1. 1.

   Peel and finely chop one garlic clove and one shallot. In a bowl mix with dried oregano, ½ tsp salt and ½ tsp pepper.

2. 2.

   Wash snapper fillets, pat dry and score the skin with a sharp knife. Rub fillets with the spice mixture. Cover and refrigerate until ready to use (marinate).

3. 3.

   Quarter bell peppers, remove seeds and wash. Place skin side up on a baking sheet and roast under preheated grill until skin is blackened and blistered.

4. 4.

   Cover with a damp kitchen towel and let stand for 10 minutes. Peel remaining shallots and garlic and finely dice or chop. Peel bell peppers and cut into 1½ cm cubes.

5. 5.

   Trim tomato stems. Briefly blanch tomatoes in boiling water, cool, peel skins, quarter, seed and halve each quarter again.

6. 6.

   Heat 2 tbsp oil in a shallow pot, sauté shallot and garlic cubes over medium heat for 1 minute.

7. 7.

   Add paprika cubes, saffron, bay leaves and white wine or broth; simmer for 5 minutes over medium heat.

8. 8.

   Add tomatoes, cook for another 2 minutes, keep warm. Season with salt and pepper.

9. 9.

   Heat remaining oil in a skillet and sear snapper fillets over medium-high to high heat for 4 minutes per side. Spoon paprika ragout onto four plates and place one fillet on each.