Braised snapper

Braised snapper

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  • 0:15 Prep
  • 1:35 Cook
  • 4 Servings
  • Capable cooks

Braised snapper

by Curtis Stone

Make the most of great tasting braised snapper with Curtis Stone’s delicious recipe with roasted tomato, capsicum, olives and capers.

Featured in
Coles Magazine, Greek recipes


  • 1/4 cup (60ml) Coles olive oil
  • 1 onion, roughly diced
  • 1 clove garlic, crushed
  • 1 red capsicum, roughly diced
  • 3 sprigs fresh basil, roughly chopped
  • 1 sprig fresh oregano finely chopped
  • 1 long red chilli, finely chopped
  • 1 cup dry white wine
  • 6 truss tomatoes (about 1kg), roughly diced
  • 1/4 cup kalamata olives, pitted
  • 1/4 cup baby capers, drained
  • 4 x 170g snapper fillets
  • Salt & pepper
  • Water (optional)


  • Step 1
    Heat 2 tablespoons oil in a large heavy frying pan over medium heat. Add the onion and garlic and cook for about 8 minutes until soft. Add the capsicum, basil, oregano and red chilli and cook for 5 minutes, or until the capsicum is tender.
  • Step 2
    Deglaze the pan with the wine and simmer the liquid to reduce it by half, about 10 minutes.
  • Step 3
    Add the tomatoes and simmer gently for about 35-40 minutes until the tomatoes are very tender. You may need to top sauce up with a little water as it is cooking. Remove the sauce from the heat and add the olives and capers. Season the sauce lightly to taste with salt and pepper.
  • Step 4
    Place fillets in the tomato sauce leaving space around each one to allow even cooking. Cover with a tight fitting lid or foil. Return to medium heat until the fish is just done, about 8-10 minutes.
  • Step 5
    Spoon the tomato and pepper sauce over and around the fish, and serve.


  • 2079 kj


  • 18.1g

    Fat Total

  • 2.3g

    Saturated Fat

  • 4.9g


  • 47.6g


  • 80mg


  • 501mg


  • 10.2g

    Carbs (sugar)

  • 18.6g

    Carbs (total)

All nutrition values are per serve
  • Author: Curtis Stone
  • Image credit: (N/A)
  • Publication: Coles



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