Foil Baked Snapper With Sicilian Caponata

Foil Baked Snapper With Sicilian Caponata

  • Foil Baked Snapper
  • 4 Snapper Fillets, skinned
  • 2 sprigs of Italian Parsley
  • 2 sprigs of Thyme
  • 2 sprigs of Majoram
  • zest of 1 lemon
  • 1 Tbsp Dry Vermouth or White Wine
  • Black Pepper
  • Pinch of Salt
  • Extra Virgin Olive Oil
Sicilian Caponata

  • 1 medium Round Eggplant, diced
  • 1 medium Onion, chopped
  • 2 stalks of Celery, chopped
  • 1 large Red Pepper, diced
  • 4 Roma Tomatoes, diced
  • 3 cloves of Garlic, minced
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Salted Capers, rinsed and pat dried
  • 2 Tbsp Pine Nuts, toasted
  • 2 sprigs of Basil, chiffonade leaves
  • Sea Salt 
  • Black Pepper
  • Extra Virgin Olive Oil 
Roasted Beans

  • 400g Chinese Long Beans
  • 1 Tbsp Olive Oil
  • Sea Salt
  • Black Pepper

Method –

Foil Baked Snapper
Preheat oven 220c. Wrap all ingredients in foil. Bake 15 mins. Set aside and let rest for 5 mins.

Sicilian Caponata
Saute garlic, onions, eggplants, celery, capers and red peppers in EVOO for 5 mins over high heat. Season lightly. Add tomatoes and vinegar and saute for 6-8mins. Off heat and toss in basil and pine nuts. Season.

Roasted Beans
Toss beans in oil and season. Line beans in single layer on flat baking tray. Bake in a 220c oven for 15 mins.

Putting it altogether:
-Preheat oven 220c.
-Mise en place
-Slide fish on bottom layer of oven and beans on top.
-Get pan hot and start caponata.
-Set caponata aside and keep warm.
-Remove fish and beans from oven and serve with caponata.



Recipe from:

Changes were made.