Red Snapper with Piperaid

Serves: 4

Prep Time: 15 minutes plus 3-4 days curing

Cooking Time: 30 minutes

Temperature: 180˚C / Gas 4

Difficulty: Easy

Equipment: Saucepan, shallow pan

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.