Serves 2
Ingredients
- ¼ cup Extra Virgin Olive Oil
- 1 medium Yellow Onion, peeled and thinly sliced
- 4 x 8oz boneless Snapper Fillets
- ¼ cup Dry White Wine
- 1 x 14oz can diced Tomatoes
- ¼ cup Black Olives, pitted and halved
- ½ bunch Parsley, chopped
- Pinch of Red Pepper flakes
- Salt
Directions
- Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
- Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft. Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes. Turn fish over and cook other side 2 minutes.
- Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish. Season to taste with salt and bring to simmer.
- Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
- Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
- Pour over fish and sprinkle with remaining parsley, enjoy.
Photo and recipe, adapted to suit Cobb Cooker, compliments of The Comfort of Cooking