- 2.5kg whole snapper or barramundi (see notes)
- 40g butter, melted
- 1/4 cup Creole seasoning (See related recipe)
- Fresh flat-leaf parsley sprigs, to serve
- 1.5kg ripe tomatoes
- 1 tablespoon extra virgin olive oil
- 1 brown onion, chopped
- 1 small green capsicum, thinly sliced
- 1 small red capsicum, thinly sliced
- 2 celery stalks, trimmed, halved lengthways, sliced
- 3 garlic cloves, crushed
- 1 tablespoon creole seasoning
- 2 sprigs fresh thyme
- 1 tablespoon worcestershire sauce
- 2 tablespoons fresh flat-leaf parsley leaves, chopped
- Step 1Make Creole Sauce: Cut a small cross in the base of each tomato and place in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Transfer to a bowl of iced water. Stand for 1 minute. Drain. Peel and chop tomatoes.
- Step 2Heat oil in a frying pan over medium heat. Add onion, capsicum and celery. Cook, stirring, for 10 minutes or until softened. Add garlic, seasoning and thyme. Cook for 30 seconds or until fragrant. Add tomatoes and worcestershire sauce. Bring to a simmer. Season. Reduce heat to low. Cook for 50 minutes or until thickened. Stir in parsley.
- Step 3Meanwhile, preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place fish fillets skin-side down on prepared tray. Brush fish generously with butter. Sprinkle with seasoning, pressing lightly to secure.
- Step 4Bake for 25 minutes or until seasoning has darkened and fish is cooked through. Transfer to a serving plate. Serve with parsley and sauce.
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
All nutrition values are per serve
Ask your fishmonger to cut 2 whole side fillets of fish.
- Author: Amira Georgy
- Image credit: Guy Bailey
- Publication: Super Food Ideas