Author: Adapted from the CSIRO Total Wellbeing Diet Book One
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
1 tablespoon extra virgin olive oil
1 clove garlic
½ red chilli, finely chopped
1 red onion, diced
¼ cup fresh basil, roughly chopped
1 tablespoon dried oregano
2 tablespoons capers
¼ cup white wine
4 tomatoes, roughly chopped
4 x 150g snapper fillets
Instructions
Preheat oven to 180 degrees. You will need an ovenproof baking dish that is large enough to hold the fish fillets.
Heat a small saucepan over medium heat. Add 2 teaspoons of the oil, along with the garlic, chilli and red onion and cook, stirring for about 2 minutes or until garlic is golden.
Reduce heat to medium-low, then add herbs, capers and wine and cook, stirring occasionally for 5 minutes.
Remove from heat and stir through the chopped tomato.
Heat a large heavy-based frying pan over high heat. Brush fish with remaining oil and sear on each side for 2 minutes.
Transfer to an ovenproof baking dish and spoon salsa over fish.
Bake for 6-8 minutes, or until cooked.
Serve with roasted vegetables and a green salad.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/04/15/baked-snapper-with-basil-capers-and-tomatoes/