4 large red snapper fillets
30 ml (2 tbsp) freshly squeezed lime or lemon juice
120 ml (4 fl oz) 1/2 cup olive oil
1 onion, finely chopped
2 garlic cloves, chopped
675 g (1 1/2 lb) tomatoes, peeled and chopped
1 bay leaf, plus a few sprigs to garnish
1.5 ml (1/4 tsp) dried oregano
30 ml (2 tbsp) large capers, plus extra to serve (optional)
16 stoned green olives, halved
2 drained canned jalapeno chillies, seeded and cut into strips
butter, for frying
3 slices firm white bread, cut into triangles
salt and freshly ground black pepper
30 ml (2 tbsp) freshly squeezed lime or lemon juice
120 ml (4 fl oz) 1/2 cup olive oil
1 onion, finely chopped
2 garlic cloves, chopped
675 g (1 1/2 lb) tomatoes, peeled and chopped
1 bay leaf, plus a few sprigs to garnish
1.5 ml (1/4 tsp) dried oregano
30 ml (2 tbsp) large capers, plus extra to serve (optional)
16 stoned green olives, halved
2 drained canned jalapeno chillies, seeded and cut into strips
butter, for frying
3 slices firm white bread, cut into triangles
salt and freshly ground black pepper
method
1. Arrange the fish fillets in a single layer in a shallow dish. Season with salt and pepper, drizzle with the lime or lemon juice and set aside.
2. Heat the oil in a large frying pan and saute the onion and garlic until the onion is soft. Add the tomatoes and cook for about 10 minutes until the mixture is thick and flavoursome. Stir the mixture from time to time.
3. Stir in the bay leaf, oregano, capers, olives and chillies. Add the fish and cook over a very low heat for about 10 minutes or until tender.
4. While the fish is cooking, heat the butter in a small frying pan and
saute the bread triangles until they are
golden brown on both sides.
5. Transfer the fish to a heated platter, pour over the sauce and surround with the fried bread triangles. Garnish with bay leaves and serve with extra capers, if you like.
2. Heat the oil in a large frying pan and saute the onion and garlic until the onion is soft. Add the tomatoes and cook for about 10 minutes until the mixture is thick and flavoursome. Stir the mixture from time to time.
3. Stir in the bay leaf, oregano, capers, olives and chillies. Add the fish and cook over a very low heat for about 10 minutes or until tender.
4. While the fish is cooking, heat the butter in a small frying pan and
saute the bread triangles until they are
golden brown on both sides.
5. Transfer the fish to a heated platter, pour over the sauce and surround with the fried bread triangles. Garnish with bay leaves and serve with extra capers, if you like.
serving amount
serves 4
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