So you know how your taste buds change and keep evolving? Fish is one of those things I absolutely loathed as a child, but have gotten quite fond of as I’ve gotten older. I was in the mood for something different that we’ve not tried and Succulent Ape left the decision-making (yay!) and the cooking (sigh) upto me. We had Red Snappers so I decided to bake it Italian style. I used a BBC Good Food recipe but changed it up, so you can say this one is my invention (yes! sometimes the best inventions can take their ideas from others…hmmmph!).
We used two Red Snappers, half a green pepper, half a yellow pepper, one medium sized onion, olive oil, 4 garlic cloves, 3 fat slices of lemon (cut the rest up into wedges), 15 black olives and a handful or so of toasted sunflower seeds. Oh, and about a cup of white wine which I generously splashed in which became the base of the sauce and really gave a wonderful kick to it and brought in all the flavours together.
First pre-heat your oven, cause you know the fish ain’t gonna bake in a cold oven. As it is heating up, toss your peppers and onions with seasoning and a small drizzle of olive oil, you don’t want to get it too greasy. I used salt, pepper, oregano and some good old red chili flakes ’cause I love a bit of heat. Spread them onto a baking pan and put it in the oven for about 5 minutes.
Next, add in the garlic and slices of lemon along with the peppers and onions.
Sit the fish onto the bed of onions and peppers and use a little more oil and seasoning for the fish and rub down both sides. Next, splash in your white wine, about a cup will do. It will sizzle with the onions and peppers and give you shivers down your spine in anticipation (if it doesn’t then you are dead inside, and no amount of wine will help). Set your timer and roast the fish for 15 minutes.
Take it out of the oven, and add in your olives and sunflower seeds (you can also use some kind of nut that you think would go well) and roast for 5 more minutes until the fish is cook through and will flake easily. If you didn’t use any wine, you can squeeze some lemon juice over the fish but if you have used wine, that won’t be necessary as the wine will add its’ own tanginess. Garnish with parsley and serve! This is a beautiful, colorful dish and really easy to make! Next time you want to make something different with fish on a weeknight, you should definitely give this recipe a try!
2 Red Snappers
1/2 Green Bell Pepper
1/2 Yellow Bell Pepper
1 Medium Onion (thinly sliced)
4 Garlic Cloves (unpeeled)
3 Lemon Slices (cut rest into wedges)
15 Black Olives
Handful of Toasted Sunflower Seeds
Handful of Chopped Parsley