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Claypot snapper

Method

  • Preheat oven to 200°C. 
  • Heat a lightly oiled, large heavy-bottomed pan and gently saute the carrots, onion, celery, capsicum and chillies until softish. Add spices and mix well to toast. Then add the tomatoes and mix until cooked down a little.
  • Turn off the heat and add the coriander, parsley, sultanas and seasonings to the pan, and mix well.
  • Lightly oil the base of a large claypot (or casserole) and layer with half the fish, a little stock and some of the vegie mixture. Then add the remaining fish, season and top with the rest of the vegies. Cover and cook in the lower part of the oven for 15-20 mins.
  • Serve with a simple green salad on the side.

Ingredients

  • olive oil spray
  • 6 baby carrots, peeled & sliced
  • 1 large red onion, chopped
  • 1 celery stalk, diced
  • 1 red capsicum, cored, seeded & diced
  • 2 small red chillies, seeded & sliced
  • ½ tspn turmeric
  • ½ tspn ground coriander
  • ½ tspn ground cumin
  • 6 large ripe, red tomatoes, diced
  • 2-3 tbsp chopped coriander
  • 2-3 tbsp chopped parsley
  • 2 tbsp sultanas (or raisins)
  • sea salt & freshly groundpepper
  • 1.5 kg snapper fillets, cut into about 8 even pieces
  • vegetable stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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