Serves 4
Ingredients:
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 long red chilli, thinly sliced
- 6 Roma tomatoes, seeds removed, chopped
- 1 rosemary sprig
- Finely grated zest of 2 lemons
- 1 cup (250ml) white wine
- 4 snapper fillets, pin boned
- Basil leaves, to serve
- Caper berries, to serve
- 1 lemon, halved, to serve
Aqua Passa Method
- Heat the oil in a large, deep-sided frying pan over medium heat. Add the garlic and chilli and season with pepper, then cook for 1 minute or until fragrant.
- Add the tomatoes, rosemary, lemon zest, white wine and 1 cup of water. Bring to a simmer, then cover with a lid, reduce the heat to low and cook for 30 minutes, or until the tomatoes have softened.
- Remove the rosemary and season with salt and pepper. Increase the heat to medium and then add the snapper in a single layer, skin side down. Cook for 2-3 minutes, spooning the liquid over the fish, until the fish turns opaque.
- Serve the fish with basil and capers. Squeeze over the juice from the halved lemon, sprinkle with pepper to serve.
Smart Tip:
This dish is perfect served with cooked spaghetti, rice or crusty bread to soak up the sauce.