Tomato and basil snapper

Tomato and basil snapper
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 14 oz
    (398 mL)

    artichoke hearts

  • 1/3 cup
    (80 mL)

    pitted black olives

  • 1

    fresh basil

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 8x3 1/2 oz
    (8x100 g)

    snapper fillets

  • 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

  • 28 oz
    (796 mL)

    diced tomatoes

  • 4 cups
    (2 L)

    fresh arugula, chopped


Preheat oven to 400°F (200°C).

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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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