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    Featured Posts

    Baked Snapper with Rosemary and Bell Peppers

    November 6, 2014

     

    This is a super quick, easy, healthy and light supper dish using wild, fresh chilled snapper from MM Fresh and accompanied by a garlic butter ciabatta. 5 mins prep and 15 mins cooking time.

     

    What you need:

     

    50 ml olive oil

    1/2 red onion

    1 red pepper

    1 green pepper

    1 yellow pepper

    2 snapper fillets

    2 rosemary sprigs

    Salt & pepper

    1/2 lemon

     

    To serve with

    1 ciabatta

    1 clove garlic

    50g butter

     

    Method:

     

    Preheat the oven to 190C.

     

    Heat up a little oil in a frying pan.

     

    Slice your onion into rings and peppers into strips. Fry them gently for around 5-8 mins until soft.


    Place half the peppers and onion mixture into a  shallow baking dish then put your raw snapper fillets on top. Then put the rest of the veggies around the fish and put a sprig of rosemary on each fillet. Brush the top of each fillet with a little more oil then season the whole dish with salt and pepper.


    Cover the dish with foil and bake for 15 minutes.


    After 10 minutes of baking, cut a ciabatta loaf down the middle so you have 2 long strips. Melt your butter in a griddle pan. Rub each bread side with a raw clove of garlic then fry it for around 5 minutes until toasted.


    When the fish is ready, squeeze a little lemon on top then serve with the buttery, garlicky ciabatta on the side.

     

    Serves 2.

     

     

    Tags:

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