Baked Snapper in Zesty Tomato Broth Recipe

Baked Snapper in Zesty Tomato Broth Recipe

4.8

This snapper dish, inspired by the classic Italian acqua pazza or "crazy water," features tender snapper baked in a light and fragrant tomato broth. Bursting with the fresh flavours of cherry tomatoes, garlic, and white wine, this dish is both nourishing and elegant. Serve with crusty bread to soak up the broth, making it a complete and comforting meal.

Ingredients:

  • 4 snapper fillets (about 600g)
  • 3 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 1 red chilli, sliced
  • 250g cherry tomatoes, halved
  • 1/2 cup dry white wine
  • 1/2 cup fish stock
  • Salt and pepper, to taste
  • Fresh thyme sprigs
  • 1 lemon, sliced, plus extra wedges for serving
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Broth
    1 Prepare the Broth

    In a large, deep ovenproof skillet or baking dish, heat olive oil over medium heat. Sauté garlic, red chilli, and cherry tomatoes until tomatoes start to soften and release juices, about 5 minutes. Add white wine, fish stock, and a pinch of salt, stirring to combine.

  2. Bake the Snapper
    2 Bake the Snapper

    Preheat the oven to 180°C (350°F). Season the snapper fillets with salt and pepper, and place them in the prepared tomato broth. Add sliced lemon and fresh thyme. Cover the skillet with foil and bake for 15-20 minutes, or until the fish is tender and flakes easily.

  3. Garnish and Serve
    3 Garnish and Serve

    Remove the foil, sprinkle fresh parsley over the dish, and serve hot with lemon wedges on the side. Enjoy with crusty bread for dipping into the tomato broth.

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