Serves 10
Ingredients
1 nos Red Snapper, filleted (600gm)
40nos Cherry tomatoes
100gm Shallots, peeled
100gm Garlics, peeled
2nos Plum tomatoes, deskin
10nos Puff Pastry, 6 x 11 cm
100ml Olive oil
1 nos Orange, juices and zest
Sprigs Dill
Cooking:
- Cut snapper fillets into some bite size. Marinate with orange zest, orange juice, olive oil, salt and pepper.
- Sliced skinned tomatoes. In a baking tray, drizzle with olive oil and put the tomatoes, garlic and shallots. drizzle with olive oil, salt and pepper. Cover with aluminum foil. Baked at 150 degrees Celsius for 2 hours or till soft. Puree them and leave it aside.
- Cut the cherry tomatoes into half, drizzle with olive oil and salt and baked at 100 degree celsius for 4 hours till they dried up. (You can prepare in a day in advance.)
- Brush puff pastry with egg wash. Baked at 200 degree Celsius for 5 mins or till they brown. Remove them and spread the puree unto the puff. Arrange the fish and dried tomatoes unto the puff. Baked for 5 mins. Garnish with Dill. Serve hot.
