Recipe ideas

Direction

Preheat oven to 220°C. Heat oil in a large frypan on low heat. Add chorizo to pan and sweat for 5 minutes. Cook slowly for a further 7 minutes or until slightly caramelised. Add onion, garlic and pepper to the pan and cook for 8 minutes or until soft. Add tomatoes. Add rosé to deglaze. Bring to the boil and add 120ml water. Return to the boil, reduce heat and simmer for a further 10 minutes. Add the herbs, cook for 15 minutes or until tomatoes break down and form a sauce. Spread half the tomato mixture on the base of a baking dish. Place snapper on top and cover with remaining sauce. Bake for 10 minutes or until the fish has reached a core temperature of 50°C. Remove from the oven and allow to stand for 5 minutes before serving.