Braised Snapper
Indulge in our delicious braised snapper, a dish that highlights the delicate flavours of fresh fish combined with aromatic herbs and spices. This recipe features tender snapper fillets slow-cooked to perfection in a rich broth, making it ideal for a comforting dinner. Serve it with your choice of sides for a wholesome meal. Order high-quality snapper from Pearl Seafoods and enjoy reliable delivery across Sydney, ensuring your ingredients are always fresh for a delightful culinary experience.
Ingredients
- 1/4 cup (60ml) olive oil
- 1 onion, roughly diced
- 1 clove garlic, crushed
- 1 red capsicum, roughly diced
- 3 sprigs fresh basil, roughly chopped
- 1 sprig fresh oregano, finely chopped
- 1 long red chilli, finely chopped
- 1 cup dry white wine
- 6 truss tomatoes (about 1kg), roughly diced
- 1/4 cup kalamata olives, pitted
- 1/4 cup baby capers, drained
- 4 x 170g snapper fillets
- Salt and pepper to taste
- Water (optional)
Method
- Heat 2 tablespoons of oil in a large heavy frying pan over medium heat. Add the onion and garlic, cooking for about 8 minutes until soft. Stir in the capsicum, basil, oregano, and red chilli, and cook for an additional 5 minutes, or until the capsicum is tender.
- Deglaze the pan with the white wine, allowing the liquid to simmer and reduce by half, about 10 minutes.
- Add the diced tomatoes and simmer gently for about 35-40 minutes until the tomatoes are very tender. You may need to add a little water to the sauce as it cooks. Remove the sauce from heat and stir in the olives and capers. Season lightly with salt and pepper to taste.
- Carefully place the snapper fillets into the tomato sauce, ensuring there is space around each fillet for even cooking. Cover with a tight-fitting lid or foil and return to medium heat until the fish is just cooked through, about 8-10 minutes.
- Spoon the tomato and pepper sauce over and around the fish, and serve immediately.
