Ingredients

1 pack of Red Snapper fillets from our Convenience Range of Fish With A Story

oil

salt

For the Ragouil Sauce:

1 glass of white wine (or half water, half wine)

750 g fresh tomatoes, puréed

1 large onion, finely chopped

3 cloves of garlic

fresh ginger, finely grated

fresh cilantro 

fresh parsley

salt and pepper

chilli

sunflower oil

Method

1. To make the sauce, first w\sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
   
   
2. Pour the fresh tomato purée over the spice mixture.
   
   
3. Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chilli.
   
   
4. In the meantime, season the snapper fillet with salt, pepper and grated ginger.
   
   
5. Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for readiness with the tip of a knife.
   
   
6. Finish the sauce by adding the fresh herbs just before serving.