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Red Snapper in Almond-Herb Sauce
Snapper fillets baked under a thick sauce of pounded garlic, parsley, oregano, mint, ground almonds and paprika loosened with hot stock. A fragrant, nutty way to cook firm white fish.
- YieldServes 4
- Hands-on35 min
- Total53 min
- Difficulty
Ingredients
Sauce
- 1 headsmall garlic, cloves separated and peeled
- ½ cupflat-leaf parsley, chopped
- ¼ cupfresh oregano, chopped
- ¼ cupfresh mint, chopped
- ½ cupblanched almonds, ground
- 2 tsppaprika
- 3 tbspextra virgin olive oil, 1 tbsp for the paste, 2 tbsp for the pan
- 480 mlfish or vegetable stock, hot
Fish
- 4red snapper, striped bass or other firm white-fleshed fillets, about 225 g each
- to tasteolive oil, for the baking dish
- to tastefine sea salt, for the fillets
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