Sea bass/red snapper with tomato relish by Annabel Karmel

Sea bass/red snapper with tomato relish by Annabel Karmel

  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp red wine vinegar
  • 2 tomatoes, deseeded and chopped
  • Dash of sugar
  • 1 tbsp parsley
  • 2 sea bass or red snapper fillets, skin on
  • A little plain flour

Method

  1. To make the relish, heat 2 tbsp of oil in a small pan. Add the onion and garlic and sauté for 5 to 6 minutes, until soft.
  2. Add the vinegar, tomatoes, sugar and parsley. Warm through for a few minutes, then remove from the heat and season to taste.
  3. Season the fillets and lightly coat in flour. Heat the remaining 2 tbsp of oil in a frying pan and cook for 2 to 3 minutes each side until lightly golden and cooked through.
  4. Serve with the relish.

Makes 2 portions.

Annabel Karmel's new book, Eating for Two, offers advice and recipes for mums-to-be.

Annabel Karmel's new book, Eating for Two, offers advice and recipes for mums-to-be.

From Annabel Karmel's Eating for Two: The complete guide to nutrition during pregnancy and beyond.