Snapper Recipe - Mediterranean

Fillets of Sea Bass - Lubina With Plump Prawns

• 4 Snapper or sea bass fillets - about 6ozs./150g. each, scaled but skin on.
• 16 Large prawns (shrimp) shelled - about 1lb./450g.

  8 ProPoints Per Person

• 2 Shallots finely chopped
• 2 Large tomatoes seeded and skinned
• 4fl.ozs./1/2 a cup each of dry white wine and white wine vinegar
• 1 Teaspoon of honey
• 1 Teaspoon of dried dill
• Salt and black pepper to taste
• Extra virgin olive oil to fry

Snapper Recipe Method

1. OK - First make the sauce
2. In a small saucepan reduce the wine and vinegar with the shallots until only a few sticky tablespoons remain.
3. Add the tomatoes and cook for two minutes.
4. Add the honey, dill, salt and pepper to taste. 
5. Keep it warm.
6. Now cook your fish.
7. Make 3 or 4 diagonal cuts on the skin of your Fillets - see photo - this will stop them curling up in the pan.
8. Now, medium non stick fry pan fry the fillets -in a little of the olive oil over med/high heat - skin side down - until the skin is crisp and browned.
9. Turn them over and cook for a further two minutes - until just cooked through.
10. Remove from the pan and keep warm.
11. Meanwhile - gently fry the prawns in the oil until just pink and cooked through.
12. Now spoon equal amounts of the sauce on to four warm Dinner plates - place your fish fillets on top and arrange the prawns around the plate.

  8 ProPoints Per Person