Pan-fried snapper with roasted grape tomatoes, garlic and basil
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pan-fried snapper fillet is served with roasted tomatoes and basil in a herby dressing—perfect for a light, healthy Mediterranean-style dinner. Sweet grape tomatoes are tossed with olive oil, herbs, and balsamic vinegar before baking, infusing them with a complex, multifaceted flavor. Serve with the juices, drizzled directly over the fish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 snapper fillets, 170g each, skin on
- 2 cups grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon balsamic vinegar
- A pinch of red pepper flakes
- 0.5 cup fresh basil leaves, torn
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 175°C.
- Toss the tomatoes with 1 tablespoon of olive oil, garlic, vinegar, red pepper, and salt to taste. Arrange on a baking sheet and roast until the tomatoes release their juices, about 15 minutes. Transfer the tomatoes to a bowl and toss with the basil.
- Dry the fish thoroughly. To prevent curling while frying, make shallow slits in the skin with a sharp knife. Brush the flesh side of the fish with the remaining olive oil. Season with salt and black pepper to taste. Heat a large nonstick frying pan over medium-high heat. Place the fish flesh-side down in the oil and fry, without moving, over high heat until the edges are opaque and the bottom is golden brown, about 3 minutes. Lightly season the skin with salt.
- Turn the fillets over, turn off the heat and cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
- Divide the fish among four plates. Top with tomatoes and serve.
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