Braised Snapper with Roasted Beans, Tomatoes and Onions

Serves: 2 | Preperation time: 15 minutes | Cooking Time: 30 minutes

Nutritional Information (per serve)

  • Energy: 2800 kJ
  • Protein: 46.7 g
  • Fat, total: 44.2 g
  • Fat, saturated: 7.1 g
  • Carbohydrate: 12.6 g
  • Sugars: 9.3 g
  • Sodium: 1140 mg

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  • 150g green beans, topped and tailed
  • 8 cherry tomatoes, halved
  • 4 pearl onions, peeled and halved
  • 2 cloves garlic, bruised with the back of a knife, plus one extra, crushed
  • 4 basil leaves, torn
  • 2 anchovy fillets, chopped
  • 4 tbs extra virgin olive oil
  • ½ onion, thinly sliced
  • 2 fillets snapper, boned
  • ¼ cup white wine
  • ½ jar Slendier Red Capsicum Italian Pasta Sauce


  1. Preheat oven to 180ºC.
  2. Place the beans, tomatoes, pearl onions, bruised garlic, basil, anchovy and 2 tbs olive oil in a large mixing bowl. Toss well to combine. Transfer to a baking dish big enough to fit the ingredients snuggly. Place in the oven and roast until onions are soft and tomatoes have collapsed, about 15 minutes.
  3. Meanwhile, place a medium frypan over medium–high heat. Add the remaining olive oil, crushed garlic and onion and fry briefly until onion softens, about 1 minute.
  4. Add the snapper fillets and fry quickly on both sides to seal.
  5. Add the wine and pasta sauce, reduce the heat to low and simmer gently until the fish is cooked through and sauce has reduced slightly, about 5 minutes. Season to taste.
  6. To serve, place a fillet of snapper to one side of each serving plate. Spoon over extra sauce.
  7. Remove roasted vegetables from the oven. Spoon on to serving plates next to the fish. Spoon roasting pan juices over the vegetables and serve.

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