Snapper all’acqua pazza

Made with Cherry Tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.


10 min (COOK TIME: 10 min)

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

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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Also made with: Cherry Tomatoes