The original recipe for this dish comes from Alimentari by Paul and Linda Jones. I have simplified it and reduced the quantities to suit two people, because that is how I cook. The full recipe is available on cooked.com. Whichever recipe you choose, the result will be the same – a simple, clean, healthy dish which is absolutely delicious.
Time: 30 minutes
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 2 sticks celery, chopped
- 2 garlic cloves, chopped
- 1/2 red chilli, chopped (optional)
- 1 cup (250ml) white wine
- 1 cup (250ml) water
- 1 whole baby snapper (500 – 700 grams)
- 1/2 punnet cherry tomatoes, cut in half
- 12 green olives, pitted
- 1 tablespoon capers
Preheat the oven to 200°C. Heat the oil in frying pan over medium heat. Sweat the onion and celery for two minutes to soften. Add the garlic and chilli and cook for one minute before adding the wine and 250ml of water. Simmer on a medium heat for five to 10 minutes, until the liquid has reduced by half. Season with salt and pepper and set aside to cool.
Place the fish on a sheet of baking paper in a baking dish (the fish should fit flat, without too much extra space). Add the liquid and top with the cherry tomatoes, olives and capers. Season lightly and bake for 15–20 minutes until cooked (check by inserting a knife into the thickest part of the fish, the flesh should be white and firm).
Serve with potatoes (cooked anyway you prefer), a plain green salad and a crisp white wine.
Recipe adapted from Alimentari by Paul and Linda Jones
Alimentari means grocery store. It also means ‘good food’, something Linda Jones, along with her partner, chef Paul Jones, has been sharing with loyal customers for more than 15 years. Featuring 100-plus recipes, from classic deli food and rustic Mediterranean and Middle Eastern fare, to their spectacular signature salads and decadent baked goods, Alimentari reveals the secrets to Linda and Paul’s enduring success. A place of heart and soul, Alimentari is the local we’d all be happy to call our own.
You can purchase Alimentari at cooked.com.
Published by Hardie Grant