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.
40 min (COOK TIME: 40 min)
½dried chili flakes
Salt & freshly ground black pepper
x 400g tin Mutti Baby Roma tomatoes
¼pitted kalamata olives
(skin on, pin bones removed)
¼flat leaf parsley
extra virgin olive oil to drizzle
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Snapper acqua pazza with baby Roma tomatoes: Method
- 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.
- Add the Mutti Baby Roma Tomatoes, olives and 250ml water, season well with salt and pepper and bring to simmer.
- 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.
- To serve, drizzle with the olive oil, scatter the parsley through the sauce and serve with crusty bread.