5 - ingredient snapper with roasted tomato and leek cream.
Cook time: 60 mins | Prep time: 15 mins | Serves: 4
Ingredients.
2 leeks, trimmed and cut into 2 cm rounds
250 g truss cherry tomatoes
100 g salted butter, chopped
1.7 kg ruby snapper, cleaned and filleted by your fishmonger
50 g baby capers, rinsed
fine sea salt and cracked black pepper
extra virgin olive oil, to serve
chervil sprigs, to serve
Method.
1. Preheat the oven to 180°C fan-forced.
2. Place the leek, tomatoes and butter in a 34 cm ovenproof pan or roasting dish. Season with salt and pepper. Cover with a sheet of baking paper, tucking it in around the edges, and place a metal spoon on top to weigh it down. Roast for 30 minutes.
3. Remove from the oven and carefully lift off the spoon and baking paper using a tea towel. Transfer half the roasted leek and tomatoes, removing tops and some of the skin, to a blender and blend until smooth.
4. Remove the remaining leek and tomatoes from the pan and set aside. Place the snapper fillets in the pan, coating flesh in the pan juices.
5. Place fillets skin-side down, then spoon over the creamed tomato and leek mixture. Top with the reserved leek and tomatoes and scatter over the capers.
6. Cover again with baking paper and return the spoon on top to weigh it down. Roast for a further 30 minutes, or until the fish is just cooked through and flakes easily when tested with a fork.
7. Drizzle with extra virgin olive oil and finish with chervil, salt and pepper before serving.
COOKING NOTES:
Make it your own: Swap the snapper for barramundi, blue-eye trevalla or another firm white fish fillet.
Serve it with: Crusty bread, steamed potatoes or a crisp green salad.
