• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Red Snapper with Slow Roasted Onions, Thyme

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 4 140 g; (5oz) pieces of red
  • ; snapper, bones
  • ; removed but with
  • ; the skin still on)
  • 8 md Onions
  • 3 Sprigs fresh thyme
  • 5 Cloves garlic
  • 100 ml Balsamic vinegar; (3 1/2fl
  • -oz)
  • 100 ml Virgin olive oil; (3 1/2fl
  • -oz)
  • 100 g Fresh flat leaf parsley;
  • -(4oz)
  • 2 Tinned anchovy fillets
  • 2 tb Freshly grated Parmesan
  • -cheese
  • 1 ts Caster sugar
  • Salt and freshly ground
  • -black pepper


Preheat the oven to 170?C/325?F/gas mark 3.

Peel and cut the onions in half lengthways and then into quarters and place
into an ovenproof dish. Chop 4 of the garlic cloves finely and sprinkle on
top of the onions together with the fresh thyme and sugar. Pour over the
vinegar and half the olive oil and season well with salt and pepper. Place
in the oven and cook for about one hour mixing every 15 minutes or so until
golden brown and soft.

While cooking make the pesto. Place the parsley, not stalks, into a blender
with 4/5 of the oil. Add the other garlic clove, anchovy and cheese. Season
well and blend until a smooth paste is achieved, this should only take a

Heat a non stick pan on the stove with the remaining oil and season the
fillets of snapper well. Place into the pan, skin side down and hold each
piece down well to prevent the skin and fillet curling when cooking. Once
the skin is nice and golden brown, turn over and place in the oven to
finish cooking for about 3 to 4 minutes.

Remove the onions and place onto the middle of each plate. Place the
snapper fillets on the top and pour over the remaining juices from the red
onion pan. Drizzle with the parsley pesto and serve.

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