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
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.
Meanwhile, mix together all the salsa ingredients.
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.
Top tip for making Red snapper with a tomato and bean sauce
Try this with hake or halibut and use cannellini beans instead of borlotti, if you like.
