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Tomato and basil snapper https://www.metro.ca/userfiles/image/recipes/vivaneau-tomate-basilic-3914.jpg PT15M PT25M PT40M
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.
4
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
Tomato and basil snapper

Tomato and basil snapper

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
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    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

    $4.99 ea.

    2 PK PRODUCT OF MEXICO

  • 3 Tbsp.
    (45 mL)
    olive oil
  • 2
    cloves of garlic, minced
  • 1
    medium onion, chopped
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    3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE

  • 1/2 cup
    (125 mL)
    dry white wine
  • 28 oz
    (796 mL)
    diced tomatoes
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    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.99 /lb

    PRODUCT OF MEXICO 4.39/kg

  • 4 cups
    (2 L)
    fresh arugula, chopped
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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