If snapper is not available, another thick, meaty fish such as bream or Spanish mackerel will work just as well.
- 2 tbsp extra virgin olive oil
- 1 small brown onion, minced
- 1 garlic clove, minced
- 24 ripe cherry tomatoes, halved
- 1 cup basil leaves
- 100 ml (3½ fl oz) dry white wine or water
- 20 small green olives, pitted
- 4 × 160 g (5¾ oz) pieces snapper, skin off
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
WINE Rosato di Carmignano
Heat the olive oil in a flameproof casserole dish and gently fry the onion and garlic until soft and fragrant.
Add the tomatoes, basil, wine and olives and a couple of good pinches of salt. Simmer for about 5 minutes until the tomatoes have fallen apart.
Arrange the fish pieces on top so they are not touching each other, spoon some of the tomato sauce over the fish, turn the heat to very low and cover. Simmer for 5 minutes, then take the dish off the heat and let rest for 5 minutes. Add more salt (if needed) and a few good turns of pepper. Serve immediately.
Recipe and image from Stefano Manfredi's Italian Food, Stefano Manfredi (Allen & Unwin, $59.99, hbk)