Foil Baked Snapper with Sicilian Caponata Recipe

Foil Baked Snapper with Sicilian Caponata

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Ingredients

serves 4

Foil Baked Snapper
4 Snapper Fillets, skinned
2 sprigs of Italian Parsley
2 sprigs of Thyme
2 sprigs of Majoram
zest of 1 lemon
1 Tbsp Dry Vermouth or White Wine
Black Pepper
Pinch of Salt
EVOO

Sicilian Caponata
1 medium Round Eggplant, diced
1 medium Onion, chopped
2 stalks of Celery, chopped
1 large Red Pepper, diced
4 Roma Tomatoes, diced
3 cloves of Garlic, minced
1 Tbsp Balsamic Vinegar
2 Tbsp Salted Capers, rinsed and pat-dried
2 Tbsp Pine Nuts, toasted
2 sprigs of Basil, chiffonade leaves
Sea Salt
Black Pepper
EVOO

Roasted Beans
400g Chinese Long Beans
1 Tbsp Olive Oil
Sea Salt
Black Pepper




How to make Foil Baked Snapper with Sicilian Caponata


Foil Baked Snapper
Preheat oven 220c. Wrap all ingredients in foil. Bake 15 mins. Set aside and let rest for 5 mins.

Sicilian Caponata
Saute garlic, onions, eggplants, celery, capers and red peppers in EVOO for 5 mins over high heat. Season lightly. Add tomatoes and vinegar and saute for 6-8mins. Off heat and toss in basil and pine nuts. Season.

Roasted Beans
Toss beans in oil and season. Line beans in single layer on flat baking tray. Bake in a 220c oven for 15 mins.

Putting it altogether:
-Preheat oven 220c.
-Mise en place
-Slide fish on bottom layer of oven and beans on top.
-Get pan hot and start caponata.
-Set caponata aside and keep warm.
-Remove fish and beans from oven and serve with caponata.

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