Oven Baked Red Snapper

Ingredients

Large or 2 smaller Snapper about 2 1/2 pound in total
6 ripe tomatoes
1 Medium Onion
2 cloves of garlic (more if liked)
Coriander seeds
Medium glass dry white wine
Pepper
Oil

Method:

Make sure the fish has been cleaned.
Peel the garlic and onion then finely chop.
Rinse the tomatoes and cut into slices.
Using half of the tomato cover the bottom of an ovenproof dish greased with oil and sprinkle over half of the onion and garlic and 5 crushed coriander seeds.
Sprinkle a little pepper inside and out of the fish then place on top of the layers in the dish.
Then cover with the remaining slices of tomato, onion, garlic, and a further 5 crushed coriander seeds.
Pour the glass of wine in the dished without it touching the fish.
Put in the oven pre heated at 180C (350 F) for 35min basting the fish every now and then with its sauce for 35 minutes.
Take the dish out of the oven remove the fish and lay on a bed of mashed potato or rice. Keep warm.
Put the sauce in a pan over a low heat and reduce, at the same time crushing the tomatoes with the back of a spoon or masher.
Scatter rocket over the fish if liked and serve the fish with its sauce.

We recommend a great White Bordeaux Chateau Santa Sainte-Marie from Vineyards Direct £8.95.

For something slighly cheaper try and old reliable favourite Vina Esmerelda I love this wine so much I bought 100 bottles for my wedding reception (although we had a hog roast!). This is a real bargain!