🍽️ Spicy Snapper Fillet

Name: Spicy Snapper Fillet
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 4 shallots; 1 tbsp dried oregano; salt; pepper; 680 g red snapper fillet (with skin, scaled, 4 red snapper fillets); 400 g bell peppers (1 red + 1 yellow, 2 bell peppers); 450 g tomatoes (6 tomatoes); 5 tbsp oil; 0.1 g saffron threads (1 packet); 2 bay leaves; 200 ml white wine (or vegetable broth)

377 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
4 shallots
1 tbsp dried oregano
salt
pepper
680 g red snapper fillet (with skin, scaled, 4 red snapper fillets)
400 g bell peppers (1 red + 1 yellow, 2 bell peppers)
450 g tomatoes (6 tomatoes)
5 tbsp oil
0.1 g saffron threads (1 packet)
2 bay leaves
200 ml white wine (or vegetable broth)

Instructions

1. Peel one clove of garlic and one shallot. Finely chop both ingredients. Place the chopped vegetables into a small bowl. Add half a teaspoon of salt. Add half a teaspoon of pepper. Add dried oregano. Stir everything well until a spice mixture forms.
2. Rinse the snapper fillets under running water. Pat the fillets dry with a kitchen towel. Take a sharp knife and lightly score the skin of the fillets. Rub the fillets thoroughly with the prepared spice mixture. Cover the fillets and place them in the refrigerator. Let them marinate there for further preparation.
3. Cut the bell peppers into quarters. Remove the seeds and white pith. Wash the pepper pieces thoroughly. Place the pepper pieces skin-side up on a baking sheet. Switch the oven to the grill function and preheat it. Roast the peppers under the grill until the skin turns black and blisters.
4. Cover the roasted peppers with a damp kitchen towel. Let the peppers rest for ten minutes. Peel the remaining shallots and garlic cloves. Chop or mince the vegetables finely. Take the cooled peppers and peel off the charred skin. Cut the peeled peppers into cubes approximately one and a half centimeters in size.
5. Cut out the stem areas of the tomatoes in a wedge shape. Briefly dip the tomatoes into boiling water. Immediately lift the tomatoes out. Rinse them under cold water. Peel the skin off the tomatoes. Quarter the tomatoes. Remove the core. Cut each quarter in half crosswise.
6. Heat two tablespoons of oil in a shallow pot. Add the finely diced shallots and garlic pieces to the hot oil. Sauté the vegetables over medium heat for one minute.
7. Add the pepper cubes to the pot. Add saffron. Add bay leaves. Pour in white wine or broth. Simmer the mixture over medium heat for five minutes.
8. Add the prepared tomato pieces to the pot. Simmer the sauce for two more minutes. Keep the sauce warm. Season the sauce to taste with salt and pepper.
9. Heat the remaining oil in a frying pan. Place the marinated snapper fillets in the hot pan. Fry the fillets over medium to high heat. Fry each side for four minutes. Divide the pepper ragout onto four plates. Place one snapper fillet on top of the ragout on each plate.

Nutrition per serving

kcal: 377
Protein: 39 g · Fett/Fat: 20 g · Carbs: 6 g