Baked Snapper in Zesty Tomato Broth Recipe

番茄汤烤鲷鱼食谱

4.8

这道鲷鱼菜肴的灵感来自经典的意大利 acqua pazza 或“疯狂水”，特色是将嫩鲷鱼放入清淡芳香的番茄汤中烘烤。这道菜充满了樱桃番茄、大蒜和白葡萄酒的新鲜味道，既营养又优雅。搭配硬皮面包来吸收汤汁，使其成为一顿完整而舒适的大餐。

Ingredients:

  • 鲷鱼片 4片（约600克）
  • 3 汤匙 橄榄油
  • 3 瓣大蒜，切成薄片
  • 1 根红辣椒，切片
  • 250 克樱桃番茄，对半切开
  • 1/2 杯干白葡萄酒
  • 1/2 杯鱼汤
  • 盐和胡椒，调味
  • 新鲜百里香枝
  • 1 个柠檬，切片，另加一些柠檬瓣用于上菜
  • 新鲜欧芹，切碎，用于装饰

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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