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Snapper with tomato & olive tagliatelle
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 300g dried tagliatelle (thin ribbon) pasta
  • 60ml (1/4 cup) fresh lemon juice
  • 20.00 ml chopped fresh oregano
  • 9.20 gm extra virgin olive oil
  • Salt & ground black pepper
  • 900g snapper fillets (with skin on), cut crossways into 7cm wide pieces
  • 1 810g can chopped tomatoes in juice
  • 44.40 gm tomato paste
  • 6.75 gm sugar
  • 1 garlic clove, crushed
  • 1/2 tsp dried oregano leaves
  • 60g kalamata olives, pitted, quartered
  • Salt & ground black pepper, to taste
Instructions:
  • For the tomato & olive sauce, in a medium saucepan, mix together the undrained tomatoes, tomato paste, sugar, garlic, and oregano. Bring to a boil over medium-high heat, then simmer on low for 10 minutes until slightly thickened. Add the olives, season with salt and pepper to taste.
  • Preheat oven to 100°C. Boil tagliatelle in a large pot of salted water per package instructions until al dente. Drain and return to pot. Mix in 3/4 of the tomato & olive sauce, stirring well to combine. Keep covered to stay warm.
  • Heat a large frying pan over medium-high heat. Mix lemon juice, oregano, oil, salt, and pepper in a small bowl. Brush half of the snapper pieces with the lemon mixture and cook for 3-4 minutes on each side until golden and flaky. Transfer to a baking tray in the preheated oven. Repeat with the rest of the snapper pieces and lemon mixture.
  • Divide the pasta onto plates, top with the snapper, and generously spoon over the flavorful tomato and olive sauce. Serve promptly.

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