Recipes
Stuffed Snapper in a Claypot
Serves 1
Preheat oven to 200 ° C.
1 tbsp canola or vegetable oil
¼ onion, sliced
2 baby carrots, peeled & sliced
1 celery stalk, diced
¼ red capsicum, cored, seeded & sliced
1 chilli, finely sliced (optional)
a good pinch each of ground cumin, coriander & turmeric
1 heaped tbsp sultanas
2 tbsp chopped parsley
2 tbsp chopped coriander
vegetable or chicken stock
a splash of Tabasco
1 x 180 gm snapper fillet, boned but skin on, cut in half
freshly ground salt & pepper
Heat oil in a pan and gently saute onion, carrots, celery, capsicum and chilli until onion is softish. Then add cumin, coriander, turmeric and sultanas. Stir well and turn heat off.
Then add parsley, coriander, a little stock and Tabasco. Mix well.
Lay a piece of fish in a small claypot, skin side down. Season and spread vegies on top, then remaining fish and season. To finish, pour over a little stock.
Cover claypot and cook for about 9 mins, checking after 7 mins. (Use a sharp knife to see whether fish is opaque in centre.)