Recipe Category: Main Courses
Pan Fried Snapper with Roasted Tomatoes and Olives
Roasted tomatoes and warm olives give this pan fried snapper a Mediterranean flavour.
|Preparation Time:||15 minutes|
|Cooking time:||1 hour|
- 1 punnet cherry tomatoes, halved
- 2 golden shallots or small onions, peeled and cut into wedges
- extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 1/2 cup mixed olives
- 4 snapper fillets
- 1/2 cup basil leaves
- lemon juice, to taste
Arrange tomatoes and shallots on an oven tray, drizzle with oil and season. Slow roast at 150°C for 1 hour. 10 minutes before the hour is up, add olives and pan fry fish in an oiled pan for a few minutes on each side until golden and cooked through. Combine tomatoes, olives and shallots with half the basil leaves. Place fish on serving plates, top with tomato mixture, drizzle with oil and lemon juice. Sprinkle with pepper and serve garnished with remaining basil leaves.