- 3 vine-ripened tomatoes
- 2 tbsp olive oil
- 4 golden shallots, coarsely chopped
- 2 garlic cloves, finely chopped
- 250 gm (1 punnet) assorted cherry tomatoes
- 16 large pimiento-stuffed olives, halved
- 1 preserved roasted pimiento, finely chopped (see note)
- 1 tbsp large capers in vinegar, rinsed
- 1 tbsp coarsely chopped coriander
- 2 fresh bay leaves
- ¼ tsp annatto paste (optional)
- 20 gm butter, for greasing
- 4 red snapper fillets (about 180gm each)
- To serve: coriander leaves and iceberg lettuce, cut into wedges
- 1Preheat oven to 220C. Grill tomato on a cake rack over an open flame on your stovetop until skin is blackened (5-10 minutes; see note). When cool enough to handle, peel, then finely chop.
- 2Heat oil in a frying pan over high heat, add golden shallot and garlic and stir occasionally until tender (5-10 minute). Add tomatoes, olives, pimiento, capers, coriander, bay leaves and annatto paste and cook until combined
(3 minutes), season to taste and set aside.
- 3Grease a 20cm x 28cm baking dish with butter, add fish, then top with tomato sauce and cook until fish is cooked through (30-40 minutes). Scattered with coriander and serve with iceberg lettuce to the side.
Note We used Goya pimientos, which are available in jars from select delicatessens. If you don't have a gas stovetop, you can roast the tomatoes in the oven at 220C until their skins blister (10 minutes).
Drink Suggestion: A deep pink, fruity rosé. Drink suggestion by Max Allen