With mercury soaring, what you want is a light yet filling dish on your table. This recipe, sent to us by Chef Rohit Tokhi of Kempinski Ambience Hotel New Delhi, is a great option for you, particularly for those non-vegetarians who want to avoid having meat in this heat. An easy to make baked dish, an ideal companion for a happy weekend.
Baked red snapper with olives and tomatoes
Ingredients
700 gms red snapper fillet (cleaned and trimmed)
8 plum tomatoes
1 cup olives, mixed
2 onions, medium sized peeled
1 sprig basil
1 lemon
Salt to taste
Pepper to taste
1 cup white wine
40 ml olive oil
5 cloves of garlic
Method
Marinate the fish fillet with salt, pepper and lemon juice. Blanch and peel the plum tomatoes, blend half of them to puree. Slice the onions roughly, and crush the peeled garlic cloves .
Cut the remaining tomatoes into wedges. Crush the olives also. Sear the fish on both sides and put aside.
In a casserole heat olive oil, sauté the sliced onion and garlic. Add in the pureed tomatoes, give one boil, place the fish on top.
Cover with the remaining tomatoes , olives , garlic , basil olive oil and white wine. Place lemon peels on top .Cover with foil , bake in a medium oven for 12-15 minutes .
Take out and serve with fresh hot bread.
About the chef
Rohit Tokhi, Executive Chef, Kempinski Ambience Hotel, has over 16 years of experience in the industry. Recipient of the Hotelier India's Chef of the Year award in 2011, he was also the winner of the Baccardi Cruise Industry Chef of the Year 2006. At Leela Kempinski Gurgaon, his restaurants Spectra, Rubicon, Diya and Zanotta have been lauded. In 2007 and 2008, under his culinary guidance, restaurant 360 at The Oberoi New Delhi won an award too.
