Snapper all’acqua pazza

Snapper all’acqua pazza

Made with Cherry tomatoes

Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.

cooking sketch 10 min (COOK TIME: 10 min)

cooking sketch Easy

4-6 people

Ingredients

  • 6 plate sized fillets of Pink Snapper
  • 3-4 cloves of garlic finely sliced
  • 400 g tinned Mutti Cherry tomatoes drained
  • Extra virgin Olive Oil
  • few sprigs of parsley, finely chopped
  • handful of small fresh basil
  • Salt
  • 1-2 dried chili peppers or red pepper flakes
  • handful of black olives Capers
  • few anchovy fillets
  • 50 ml white wine
  • 200 ml Fish stock
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Method

  1. Start by sautéing a few garlic in olive oil, along with the chili pepper and anchovies. Cook for a few minutes on a medium heat then add drained cherry tomatoes.
  2. Place filets of fish into the tomato mix and then add fish stock, enough to come about halfway up the fish. Season with salt and pepper and sprinkle with some chopped parsley. Cover partially and allow the fish to simmer gently until it is cooked through, about 5-10 minutes, depending on the type and thickness of the fish.
  3. Finally once fish has cooked turn heat off and set aside for a minute. Then add basil, olives, capers and some more olive oil.
  4. Serve

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