There's plenty of flavour going on here with the fat from the chorizo, heaps of herbs and white wine to bake the fresh fish to perfection.






Skill level

Average: 3.1 (17 votes)


  • 1 tbsp extra virgin olive oil
  • 100 g chorizo, chopped
  • 1 red onion, roughly chopped
  • 3 garlic cloves, finely chopped
  • 160 g baby red and yellow peppers, coarsely chopped
  • 300 g cherry tomatoes, halved
  • ½ tsp sweet or smoked paprika
  • 125 ml (½ cup) white wine
  • ½ bunch tarragon
  • ½ bunch basil
  • 1 whole baby snapper, about 700 g
  • lemon wedges, to serve

Cook's notes

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.


  1. Preheat the oven to 220ºC.
  2. Heat the oil in a heavy–based frying pan over low heat. Add the chorizo and cook until slightly golden. Add the onion, garlic and peppers and cook until tender. Add the cherry tomatoes and paprika and stir to combine well. Add the white wine and bring to the boil. Add 125 ml (½ cup) water and simmer for 10 minutes or until thickened and reduced. Add the herbs and simmer for another 5 minutes or until the tomatoes are falling apart.
  3. Place half the tomato mixture in the bottom of a baking dish. Place the snapper on top, then cover with the remaining sauce. Bake for 10 minutes or the fish has a core temperature of 50ºC.
  4. Remove from the oven and stand for 5 minutes before serving with lemon wedges. 


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.