Tomato and basil snapper
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 1 14-oz. (398 mL) tin of artichoke hearts*
- 1/3 cup (80 mL) pitted black olives*
- 1 bunch of fresh basil
- 2 Tbsp. (30 mL) olive oil*
- 8 snapper fillets of approx. 3 1/2 oz. (100 g) each
- Salt and freshly ground pepper to taste
- 3 Tbsp. (45 mL) olive oil*
- 2 cloves of garlic, minced
- 1 medium onion, chopped
- 1/2 cup (125 mL) dry white wine
- 1 28-oz. (796 mL) tin of diced tomatoes*
- 4 cups (2 L) fresh arugula, chopped
Preparation
Preheat oven to 400ºF (200ºC).
In a food processor, chop the artichoke hearts, olives and basil. Add the oil and pulse a few seconds to obtain a smooth, spreadable paste.
Place the fish fillets side by side, skin side down and brush on the artichoke spread. Season them, roll them up using a toothpick to secure them. Set aside.
In an ovenproof pot, heat the oil and sauté the garlic and onion. Before they change colour, pour in the wine and reduce by a quarter. Add the tomatoes and simmer on low for 5 minutes.
Add the fish rolls to the casserole and bake in the oven for approximately 10 minutes.
Place the fish rolls on 4 plates and keep warm. Return the casserole to the stove, add the chopped arugula and simmer approximately 2 minutes. Cover the fish with the tomato sauce and serve immediately with corn rice.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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