Tuscan Garlic Basil Snapper with Tomato Butter Sauce
Ingredients
- 1 tbs olive oil
- 2 cloves of garlic
- Fresh torn basil and parsley chopped
- 2 large tsp of capers
- 1 punnet of cherry tomatoes
- 4-6 tomatoes diced (about 1 and ½ cups)
- 1 tsp of paprika
- Generous pinch of salt and freshly cracked pepper
- 1 400g tin of cannelloni beans (or any white bean) drained and rinsed
- 800g of snapper fillets
- 4 tbs of butter
- Parmesan cheese for topping
- Extra basil and parsley for serving
Method
Step 1 Marinate tomatoes and beans: combine olive oil, herbs, capers, salt, pepper, tomatoes (cherry and chopped) and their juices, white beans in a large bowl, set aside to marinate while cooking the fish, marinating longer is going to give a more developed flavour.
Step 2 cooking the fish: pat the fish dry and place on a plate, drizzle with olive oil and coat both sides. Sprinkle with the paprika and pan fry on a medium heat for 1 minute each side. Remove from pan and set aside. Don’t worry if its not completely cooked through, it will be returned to the pan again with the sauce.
Step 3 Sauce: Add the marinated tomato mix to the skillet and add the butter. Bring to a low simmer – the sauce should start to thicken. When the sauce is velvety and still lose enough gently squish the cherry tomatoes to release their sweet juices, and add the fish back in. Spoon the sauce over the top of the fish and serve with Parmesan cheese and extra fresh herbs.
I served mine with crispy herbed air fried potatoes the first night. A GF pasta the 2nd night. A green leafy salad the third night. And made it with chicken thighs instead of fish the 4th night.
You can use any type of white fish in this recipe, if you’re in the UK, monk fish or cod would be a great choice for this recipe. Adjust your cooking times for a thicker, more dense fish.
Safe to say that this will be a regular dish served in our household!
Tuscan Garlic Basil Snapper with Tomato Butter Sauce
Ingredients
- 1 tbs olive oil
- 2 cloves of garlic
- Fresh torn basil and parsley chopped
- 2 large tsp of capers
- 1 punnet of cherry tomatoes
- 4-6 tomatoes diced (about 1 and ½ cups)
- 1 tsp of paprika
- Generous pinch of salt and freshly cracked pepper
- 1 400g tin of cannelloni beans (or any white bean) drained and rinsed
- 800g of snapper fillets
- 4 tbs of butter
- Parmesan cheese for topping
- Extra basil and parsley for serving
Method
Step 1 Marinate tomatoes and beans: combine olive oil, herbs, capers, salt, pepper, tomatoes (cherry and chopped) and their juices, white beans in a large bowl, set aside to marinate while cooking the fish, marinating longer is going to give a more developed flavour.
Step 2 cooking the fish: pat the fish dry and place on a plate, drizzle with olive oil and coat both sides. Sprinkle with the paprika and pan fry on a medium heat for 1 minute each side. Remove from pan and set aside. Don’t worry if its not completely cooked through, it will be returned to the pan again with the sauce.
Step 3 Sauce: Add the marinated tomato mix to the skillet and add the butter. Bring to a low simmer – the sauce should start to thicken. When the sauce is velvety and still lose enough gently squish the cherry tomatoes to release their sweet juices, and add the fish back in. Spoon the sauce over the top of the fish and serve with Parmesan cheese and extra fresh herbs.
I served mine with crispy herbed air fried potatoes the first night. A GF pasta the 2nd night. A green leafy salad the third night. And made it with chicken thighs instead of fish the 4th night.
You can use any type of white fish in this recipe, if you’re in the UK, monk fish or cod would be a great choice for this recipe. Adjust your cooking times for a thicker, more dense fish.
Safe to say that this will be a regular dish served in our household!