Fish is wonderfully nutritious, such a great source of vitamin d, protein and omega 3 fatty acids, benefiting your brain, heart, skin and hair and reducing inflammation your the body. Consume wild-caught seafood twice a week to reap these health-giving advantages.
Roasted Spanish Fish
- 4 tbsp Butter
- 1 large Spanish Onion , thinly sliced
- 100 g Chorizo* , free range and preservative free
- 2 cloves Garlic , crushed
- 1 punnet Cherry Tomatoes , or 1 tin cherry tomatoes
- 4 Bay Leaves
- 1 handful Black Olives
- 8 small sprigs Rosemary or Thyme
- Salt and Pepper
- 1.2 kg Whole Snapper , or 400g snapper fillets with skin on
- 2 tbsp Olive Oil
- Preheat oven to 180C (fan forced).
- Melt 2 tbsp butter in a large deep baking dish, that can be both put on the stovetop and in the oven.
- Stir in the onion and cook for 5 minutes.
- Thinly slice the chorizo then add it to the pan. Gently fry until lightly golden, about 5 minutes.
- Stir in the garlic, cherry tomatoes, bay leaves, olives and 2 sprigs of rosemary. Cook for 5 minutes then season with salt and pepper.
- If cooking a whole fish - cut the skin diagonally on each side 3 times. Tuck a rosemary sprig and a small piece of butter in each slash. Season the fish with salt and pepper and place it on top on the chorizo tomato mixture. Roast in the oven for 35-40 minutes, until the fish is cooked through.
- If cooking snapper fillets - season the fish with salt and pepper and place them skin side up on top of the chorizo tomato mixture. Tuck a rosemary sprig under each one and top each with a small piece of butter. Roast in the oven for 25 minutes, until the fish is cooked through.
- Drizzle the olive oil over the fish and serve with roasted potatoes and a green salad.