One of my favourite types of fish is the red snapper. It’s lean, moist, and has a distinctive sweet taste. This fish can stand up to many combinations of seasonings too. I made it pan-fried, and served it with some fusili and a quick tomato sauce. It was a very filling dinner, and takes 30 minutes to make (if you’re good at multi-tasking!). I tried this meal with rice instead of pasta, and it was just as tasty.
380 kcal per serving
- 2 red snapper fillets
- 180g pasta
- Vegetable or sunflower oil
For the Tomato Sauce
- 4 vine tomatoes
- 125g white mushrooms, chopped
- 1 red bell pepper, diced
- 1 1/2 tbsp tomato puree
- 1 tsp all-purpose seasoning
- 1/2 tsp paprika
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp allspice
- 1 tbsp honey
- Boil the pasta according to packet instructions.
- Heat 2 tbsp of oil into a large pan on a medium heat.
- Blend 2 of the vine tomatoes, and dice the remaining 2.
- When the oil has heated, add the diced bell pepper, diced and blended tomatoes, and mushrooms into the pan. Add the tomato puree and mix together.
- Add the rest of the ingredients for the sauce to the pan. Lower the heat slightly, and leave to simmer for 20 minutes. Stir occasionally.
- When the sauce is nearly finished cooking, lightly season the red snapper fillets with 1/2 tsp of all-purpose seasoning.
- In another pan, heat 1 tbsp of oil on high heat.
- Lay the fillets gently into the pan, skin side down. Fry for 2 minutes.
- Turn the fillet to its other side and fry for a further minute. Leave to rest afterwards for 2 minutes.
- By now, everything should be ready to serve.