Recipe

Oven-baked herbed snapper

The beauty of this dish is that preparation simply involves throwing all of the ingredients into the baking dish and leaving the oven to do its job. You can use any firm white fish fillets you like.

Mar 31, 2010 1:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Oven-baked herbed snapper
  • 1 red onion (170g)
  • 1 red capsicum (bell pepper) (350g)
  • 1 lemon (140g)
  • 250 gram (8 ounces) cherry tomatoes
  • 1/3 cup (50g) seeded kalamata olives
  • 1/2 cup (125ml) dry white wine
  • 1/4 cup (60ml) olive oil
  • 3/4 cup loosely packed fresh oregano leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 4 x 200g (6½-ounce) skinless snapper fillets
  • 1/4 cup (40g) pine nuts

Method

Oven-baked herbed snapper
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Peel and coarsely chop onion. Quarter capsicum; discard seeds and membranes. Chop capsicum coarsely. Thinly peel rind from lemon; remove any white pith. Juice lemon.
  • 3
    Combine onion, capsicum, rind, juice, tomatoes, olives, wine, oil and half the herbs in large shallow baking dish; season. Top with fish. Cook, covered, 15 minutes.
  • 4
    Add nuts to dish; cook, uncovered, about 10 minutes or until fish is cooked. Sprinkle with remaining herbs.

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