Snapper acqua pazza with baby Roma tomatoes

Snapper acqua pazza with baby Roma tomatoes

Made with Mutti Baby Roma tomatoes

Baby Roma are small, delicious, elongated tomatoes that stand out for their sweet flavour and fleshy texture. They are very carefully harvested and processed extremely quickly so that their freshly picked taste can be preserved. As their skin is very thin, they are ideal for use in quick sauces or for enjoying with shellfish and seafood.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy


  • 3 tbsp olive oil
  • 3 clove garlic (thinly sliced)
  • tsp ½dried chili flakes
  • Salt & freshly ground black pepper
  • cup ½white wine (optional)
  • 1 x 400g tin Mutti Baby Roma tomatoes
  • cup ¼pitted kalamata olives (sliced)
  • 600 g snapper fillets (skin on, pin bones removed)
  • cup ¼flat leaf parsley (roughly chopped)
  • 2 tbsp extra virgin olive oil to drizzle
  • Crusty bread (to serve)
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Snapper acqua pazza with baby Roma tomatoes: Method

  1. Heat the olive oil in a large frying pan with a lid and add the garlic, dried chili, cook until fragrant, about 1 minute then add the white wine, if using, and cook for 1 minute longer.
  2. Add the Mutti Baby Roma Tomatoes, olives and 250ml water, season well with salt and pepper and bring to simmer.
  3. Add the fish fillets, skin side up and nestle into the sauce. Cover with a lid, turn the heat down and gently cook for 8 minutes then let sit off heat for 2 minutes.
  4. To serve, drizzle with the olive oil, scatter the parsley through the sauce and serve with crusty bread.

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