Ingredients

• 4 200g red snapper fillets
• A handful of parsley
• 1 lemon, quartered

For the Piperade:

• 1 large white onion
• 1 red pepper
• 1 green pepper
• 2 cloves of garlic
• ½ tsp smoked paprika
• 1 tin of plum tomatoes
• Olive oil
• Salt and pepper to season

Tools

• Kitchen Machine

Method

1. Preheat the oven to 180˚C.
2. Attach the food processor with the slicing disc and slice the onion, peppers and garlic.
3. Heat a saucepan with a little olive oil and gently cook the sliced onion, pepper and garlic until soft. Season with a little salt and add the smoked paprika. Cook, stirring often on a medium heat until the peppers are starting to soften.
4. Add the tinned tomatoes to the pan and cook for ten minutes. Adjust the seasoning and keep warm while you cook the fish.
5. Heat a shallow pan and cook the 4 red snapper fillets for 5 to 6 minutes, turning once.
6. Serve each fillet with the piperade, sprinkle with chopped parsley and a wedge of lemon.

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