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Baby Snapper with Piperade & Pesto
Serves 6
Preparation: 10 mins + 20 mins cooking
Ingredients:
- 6 whole baby snapper, scaled, gutted, and scored
- 2 tbsp olive oil
- 1 lemon
Piperade:
- 2 yellow peppers
- 2 red peppers
- 1/3 cup olive oil
- 1 large red onion, thinly sliced
- 1 sprig rosemary
- 1/2 cup cabernet vinegar or red wine vinegar
Pesto:
- Use our famous Homemade Pesto recipe.
Directions:
Rub the snapper with olive oil and season with salt and pepper. Cook in a large frying pan for 6-8 minutes on each side, squeezing lemon and adding a little extra olive oil during cooking.
For the piperade: Chargrill the peppers until skin has blackened. Place in a bowl and cover with plastic wrap. Let stand for 5 minutes. Then peel and discard skins and seeds, and slice flesh into 1cm strips.
Heat some olive oil in a frying pan, over medium heat. Saute the onion and rosemary for 3-4 minutes until tender. Add vinegar and simmer for a further 5 minutes. Add the peppers and season to taste. Remove from heat and allow to cool. Chill in an airtight container until needed.
For the pesto: Follow our Homemade Pesto recipe.
Serve the snapper with piperade and pesto on the side.
Enjoy!
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