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Rick Stein Nigella Lawson Peter Evans Iron Chef

Pan-fried snapper with tomato, olives and basil

Pan-fried snapper with tomato, olives and basil
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Pan-fried snapper with tomato, olives and basil

Ingredients

  • 2 tablespoons olive oil
  • 4 fish fillets, such as snapper, skin on
  • 1 garlic clove, sliced
  • 500g cherry truss tomatoes
  • ¼ cup (60ml) white wine
  • ¼ cup (40g) diced kalamata olives
  • ¼ cup torn basil leaves
  • Steamed kipfler potatoes , sliced, to serve
  • Kj 1905, fat 15g, sat fat 3g.
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Method

  1. Heat oil in a non-stick frying pan on high. Place fish skin side down and cook for 3 minutes, until skin is golden and crisp. Turn to cook other side for 2 minutes, until golden and cooked through. Remove from pan and keep warm.
  2. Cook garlic in pan for 10 seconds, add tomatoes and cook for 2 minutes. Add white wine and olives and bring to boil. Add basil and season to taste.
  3. Serve fish with tomatoes and sliced potatoes. Drizzle with sauce and serve.
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