- 1 whole snapper
- 1 brown onion - diced
- 4 garlic cloves - chopped
- 1 bunch parsley stalks - chopped
- 3 shallots - chopped
- 2 tin tomatoes
- 1 punnet cherry toms
- 1 cup passata
- handful pitted kalamata olive - roughly chopped
- handful capers - roughly chopped
- 1 lemon - zested
- 1/2 bunch basil - ripped
Getting home after a food shoot I realised I had a whole snapper leftover which needed eating. I threw it in the oven with some lemon and coconut oil on 180 degrees for 35 mins (times vary according to size) and got on with the sauce.
Heat the fat on a medium heat and add the onion, garlic, parsley stalks and shallots. Allow to saute off for a few minutes before adding the tomatoes, passata, spices, olives, capers. Allow the tomato sauce to simmer gently until the fish is ready to add. Finally add the lemon zest.
Once the fish is cooked through (not translucent) use a fork to get the flesh away from the carcass (keep the bones and head for stock) and put to one side. Add the fish to the tomato sauce 2 minutes before serving. Serve with some torn bail leaves.