12 FRAGATA pitted black olives, chopped
2 tbsp FRAGATA capers
¼ cup olive oil
1 medium onion, chopped
400g Italian (Roma) tomatoes, skinned, diced and crushed with juice
4 snapper fillets or firm white fish of choice
½ cup white wine or vegetable stock
1 cup chicken stock
salt and freshly ground black pepper, to taste

  1. Preheat oven to 175 °C.
  2. Heat olive oil in a large oven proof sauté pan over medium heat. Add olives, onion and capers and cook until onion is translucent.
  3. Add tomatoes and simmer for 5 minutes. Place snapper fillets in the pan and add wine, stock, salt and pepper.
  4. Place pan in oven and bake for 15–20 minutes. Serve fillets with sauce spooned over top.

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