Add to Cookbook

Roasted Snapper On Meditteranean Tomato Sauce

  • 4
Roasted Snapper On Meditteranean Tomato Sauce

A quick but tasty fish salad.


  • 500 grams gourmet potatoes
  • 2 tblsp butter
  • ½ tsp salt
  • 1 tsp cumin seeds
  • 250 ml container tomato and vegetable sauce*
  • ¼ cup lemon juice
  • 2 tblsp capers, finely sliced
  • 4 150 gram snapper fillets
  • 1 cup basil leaves to serve


  1. Thickly slice the potatoes and place in a large roasting dish, dot with half the butter and sprinkle with salt. Roast at 200°C for 30 minutes.
  2. Heat the cumin seeds in a saucepan and when they begin to pop add the sauce, lemon juice, capers and simmer for 5 minutes.
  3. Melt the remaining butter in a frying pan and when hot add the snapper fillets. Quickly seal fillets in the hot pan and then transfer on top of the roast potatoes for a further 4 minutes.
  4. To serve spoon the sauce evenly into the middle of four warmed plates scoop up the roast potatoes and a snapper fillet and place on top. Scatter with basil leaves.

Comments (0)

Please login to submit a comment.