- Prep Time 5 minutes
- Cook Time 1 hour
- Total Time 1 hour 5 minutes
- Servings 4
- Calories 259
- 2 large onions halved then sliced thinly
- 2 tablespoons olive oil
- 3 cloves garlic crushed or sliced
- 1 teaspoon paprika
- 1 teaspoon oregano and/or other dried herbs
- 1 teaspoon cinnamon
- a big pinch each of salt & pepper
- 1 can of tomatoes
- 1 tablespoon tomato paste mixed with ¼ cup water
- ½ cup red or white wine
- ½ cup basil (fresh) plus extra for sprinkling at the end (or use parsley)
- 1 teaspoon honey
- 4 fillets of wild caught snapper fillets
- grilled/toasted bread with salt and olive oil optional (to serve)
- Cook the onions in a big drizzle of olive oil for about 10 minutes or until soft, sweet and starting to colour.
- Add the garlic and cook for another minute or two.
- Add the rest of the sauce ingredients (everything except the fish and fresh basil or parsley). Bring to the boil, then lower the heat and simmer for about 15 minutes or until the sauce has reduced and thickened slightly. Stir in the basil/parsley.
- Meanwhile, preheat the oven to 190C. Lay the fish in a medium baking dish in a single layer.
- When the sauce is ready, pour it over the fish in the baking dish.
- Bake uncovered for 30 minutes until the fish is cooked through.
- Sprinkle with the extra basil, then serve with the toasted bread or whichever side dishes you have decided on. Enjoy!
Type of fish to use - Use any local wild caught white fish. I tend to choose any variety of snapper that seems reasonably priced and wild caught, as I’m in Australia.
What to serve this baked fish with - We usually keep it simple and serve the fish with some nice toasted bread with olive oil and salt, but rice would go well, as would roasted/baked potatoes.
Can you reheat this dish? - I tried reheating this in the microwave and to be honest the fish wasn’t as nice as it was when freshly cooked. You could try reheating it in the oven, however. Cover with aluminium foil and reheat for about 15 minutes or until piping hot.