Everyday recipes
Roasted snapper with balsamic tomatoes
Serving size: Serves 4
Cooking time: Less than 30 minutes
Favourite flavours: Easy recipesConvenience recipes: four or less
See
Woman's Day (on sale November 9, 2009) for more delicious recipes
INGREDIENTS
200g punnet red grape tomatoes
200g punnet yellow
grape tomatoes
1 small red onion,
thinly sliced
1 tablespoon baby
capers, rinsed
1 tablespoon balsamic vinegar
2 teaspoons olive oil,
plus olive oil spray
1 garlic clove, thinly sliced
½ teaspoon chilli flakes
½ cup water
4 small snapper fillets
½ cup basil leaves
rocket salad, to serve
METHOD
- Preheat oven to hot, 200°C.
- Combine tomatoes, onion, capers, balsamic, oil, garlic, and chilli in a baking dish.
- Bake for 10 minutes. Add water and top with fish, skin-side up. Spray with oil and season to taste. Bake for a further 8-10 minutes, until fish is cooked when flaked with a fork. Sprinkle with basil leaves and accompany with salad.
TOP TIPS - If yellow grape tomatoes are unavailable, you can use 2 punnets of red grape tomatoes, or substitute one punnet with a yellow capsicum (seeded, cut into cubes).
