This Spanish-influenced fish dish is from the gulf state of Veracruz. Snapper is the fish of choice, but you could use any firm white-fleshed fish. If you have time, you can replace the preserved pimiento with red capsicum cooked slowly over an open flame until charred (as in step 1), then peeled. This dish goes well with steamed white rice and a squeeze of lime juice.
- 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