serves 4Foil Baked Snapper
4 Snapper Fillets, skinned
2 sprigs of Italian Parsley
2 sprigs of Thyme
2 sprigs of Majoram
zest of 1 lemon
1 Tbsp Dry Vermouth or White Wine
Pinch of Salt
1 medium Round Eggplant, diced
1 medium Onion, chopped
2 stalks of Celery, chopped
1 large Red Pepper, diced
4 Roma Tomatoes, diced
3 cloves of Garlic, minced
1 Tbsp Balsamic Vinegar
2 Tbsp Salted Capers, rinsed and pat-dried
2 Tbsp Pine Nuts, toasted
2 sprigs of Basil, chiffonade leaves
400g Chinese Long Beans
1 Tbsp Olive Oil
InstructionsFoil Baked Snapper
Preheat oven 220c. Wrap all ingredients in foil. Bake 15 mins. Set aside and let rest for 5 mins.Sicilian Caponata
Saute garlic, onions, eggplants, celery, capers and red peppers in EVOO for 5 mins over high heat. Season lightly. Add tomatoes and vinegar and saute for 6-8mins. Off heat and toss in basil and pine nuts. Season.Roasted Beans
Toss beans in oil and season. Line beans in single layer on flat baking tray. Bake in a 220c oven for 15 mins. Putting it altogether:
-Preheat oven 220c.
-Mise en place
-Slide fish on bottom layer of oven and beans on top.
-Get pan hot and start caponata.
-Set caponata aside and keep warm.
-Remove fish and beans from oven and serve with caponata.