Claypot Snapper
olive oil spray
6 baby carrots, peeled & sliced
1 large red onion, chopped
1 celery stalk, diced
1 red capsicum, cored, seeded & diced
2 chillies, seeded & sliced
½ tspn turmeric
½ tspn ground coriander
½ tspn ground cumin
6 large ripe, red tomatoes, diced
2-3 tbsp chopped coriander
2-3 tbsp chopped parsley
2 tbsp sultanas (or raisins)
freshly ground salt & pepper
1.5 kg snapper fillets, cut into about 8 even pieces
vegetable stock
6 baby carrots, peeled & sliced
1 large red onion, chopped
1 celery stalk, diced
1 red capsicum, cored, seeded & diced
2 chillies, seeded & sliced
½ tspn turmeric
½ tspn ground coriander
½ tspn ground cumin
6 large ripe, red tomatoes, diced
2-3 tbsp chopped coriander
2-3 tbsp chopped parsley
2 tbsp sultanas (or raisins)
freshly ground salt & pepper
1.5 kg snapper fillets, cut into about 8 even pieces
vegetable stock
Preheat oven to 200°C. Heat a lightly oiled, large frypan and gently saute carrots, onion, celery, capsicum and chillies until softish. Add spices and mix well to toast. Then add tomatoes and mix until cooked down a little. Turn off heat and add fresh coriander, parsley, sultanas and seasonings. Mix well. Lightly oil the base of a large claypot (or casserole) and top with half the fish, a little stock and some of the vegie mix. Then add the rest of the fish, season and top with remaining vegies. Cover and cook in the lower part of the oven for 15-20 mins. Serve with a simple green salad on the side.