Red snapper with a tomato and bean sauce recipe

A great fish recipe for the whole family. This fried red snapper has a borlotti beans and salsa verde sauce. The herb topping adds a tangy flavour to the rich taste

Ingredients

• 4 tsp olive oil
• 1 med onion, peeled and finely sliced
• 1 clove garlic, peeled and finely chopped
• 4 ripe plum tomatoes, roughly chopped
• 1 tbs tomato purée/ketchup
• 2 thyme sprigs
• 410g can borlotti beans, drained and rinsed
• Salt and ground black pepper
• 500g (1lb) side of red snapper, cut into 4 pieces

For the salsa:

• 1 clove garlic, peeled and finely chopped
• 1-2 teaspoons capers
• 1 tbs chopped flaked almonds
• 2 tbs finely chopped flat-leaf parsley
• Grated zest and juice of ½ a lemon
• 3 tbs good olive oil

Method

1. Heat 2 tsp oil in a pan, add the onion and cook for 5 mins. Add the garlic, and cook for a min, then add the tomatoes and purée or ketchup, thyme, beans and 100ml (3½fl oz) hot water (or white wine if you prefer) and heat through for 5 mins. Season.
2. Meanwhile, mix together all the salsa ingredients.
3. Heat a frying pan. Brush the fish with the rest of the oil, season and pan-fry for 4-6 mins, depending on thickness of the fish. Serve the fish with the beans in the sauce and salsa verde spooned over.