Roasted Spanish Fish
A whole fish is so flavoursome and easy to cook but if you prefer there is an option in this recipe to use fillets of snapper, which will be equally delicious.
Ingredients
- 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
Instructions
- 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.
Notes
*At The Health Emporium we sell the delicious chorizo from Gamze Smokehouse that is free range, preservative free, naturally wood smoked, gluten free and hand crafted.