Pan-Seared Snapper with Salsa Verde & Rustic Tomato Sauce

This recipe serves 4.

Ingredients:

Fish

• 4 x 200 g snapper fillets (or any white fish fillets)

Salsa Verde (makes approximately 1 cup)

• 1 cup flat-leaf parsley, packed¼ cup basil leaves1 tbsp capers, drained2 cornichons (or 1 small gherkin), roughly chopped1 garlic clove1 tsp Dijon mustard1 tbsp red wine vinegar (or lemon juice)⅓ cup extra virgin olive oilSalt and black pepper, to taste.

Simple Restaurant-Style Tomato Sauce (makes about 1.5 litres)

• 2 kg ripe tomatoes (Roma preferred), chopped
• 2 tbsp olive oil
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp raw sugar (optional)
• 1 small bunch basil
• 1 tsp dried oregano

Method

Salsa Verde

1. Finely chop the parsley and basil.
2. Roughly chop the capers, cornichons and garlic.
3. Combine all ingredients in a bowl.
4. Stir in the olive oil until a loose sauce forms.
5. Season with salt, pepper, and extra vinegar or lemon juice if desired.
6. Let stand for 10 to 15 minutes before serving to allow the flavours to develop. Serve immediately to prevent the herbs from oxidising.

Simple Restaurant-Style Tomato Sauce

1. Heat the olive oil in a heavy-based pot.
2. Sweat the onion until soft and translucent.
3. Add the garlic and cook for 1 minute.
4. Stir in the tomato paste and cook for 2 minutes.
5. Add the tomatoes, salt, pepper, oregano and sugar.
6. Simmer gently for 45 to 60 minutes, stirring occasionally.
7. Add the basil during the last 10 minutes of cooking.
8. Blend until smooth or leave rustic.
9. Adjust the seasoning and pass through a fine sieve if a smoother sauce is desired.

This tomato sauce is also great to use as a base for shakshuka, to spoon over grilled vegetables, or to use for pasta, pizza or braised dishes.

Chef’s tip: For a richer flavour, roast the tomatoes at 180°C for 30 minutes before making the sauce. This develops natural sweetness and depth.

Cook the fish

1. Bring the fish to room temperature by removing it from the fridge 1 hour before cooking. This helps it cook more evenly.
2. Use a cast iron or heavy-based stainless-steel pan, as these conduct heat more evenly and produce a crispier skin.
3. Heat the pan over medium-high heat for a few minutes, then add 1 tablespoon of ghee or sunflower oil. Once hot, place the seasoned fish skin-side down in the pan. Leave for 30 seconds before gently applying pressure to flatten the fish.
4. Reduce the heat to medium-low and cook for 3 to 4 minutes, or until golden around the edges.
5. It’s important to cook the fish on the skin side for around 80% of the total cooking time. Cooking times will vary depending on the thickness of the fillet. Once the fish is nearly cooked, flip it onto the flesh side and reduce the heat to low. Cook for approximately 1 minute. Serve immediately, as the fish will continue to cook after being removed from the pan.

To Serve

Spoon the warm tomato sauce onto each plate and top with your choice of vegetables (potato and broccolini work well). Place the fish on top, drizzle generously with salsa verde, finish with a squeeze of fresh lemon, and serve immediately.

Enjoy!
Mitch, Dan & the Gaia Culinary Team