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Fish Basquaise

  • 4
Fish Basquaise


  • 500 grams thick snapper fillets
  • 1 tsp minced garlic
  • grated rind and juice 1 lemon
  • ¼ cup olive oil
  • 2 red or yellow peppers, halved
  • 1 onion, diced
  • 2 tblsp tomato paste
  • 1 can Italian seasoned tomatoes
  • 1 tblsp well-rinsed capers
  • ¼ cup chopped fresh oregano leaves


  1. Dice snapper fillets and toss gently with garlic, lemon and olive oil. Cover and stand for 15 minutes only.
  2. Grill halved red or yellow peppers until well blackened and cover with a towel. When cool, peel away the charred skin and dice.
  3. Cook onion in a dash of olive oil until honeyed in colour and then add tomato paste and Italian seasoned tomatoes and stir gently until hot.
  4. Drain the fish and fold through the sauce with capers and oregano leaves. Season well with pepper and serve with steamed white rice and seasonal greens – such as steamed broccolini or broccoli tossed with lemon juice and pepper. Add plenty of crusty bread to mop up the sweet tomato sauce.

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