Red snapper with cognac tapenade recipe

Red Snapper with Cognac Tapenade recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Red Snapper with Cognac Tapenade recipe, a delightful combination of flavors that will tantalize your taste buds. This dish features succulent red snapper fillets, perfectly cooked and topped with a rich and flavorful cognac tapenade. The tapenade is made from a blend of olives, capers, garlic, and a generous splash of cognac, creating a unique and indulgent sauce. With its elegant presentation and exquisite taste, this recipe is perfect for impressing guests or treating yourself to a gourmet seafood experience.

Keywords: red snapper, cognac tapenade, fillets, olives, capers.

Red snapper with cognac tapenade recipe details

Red snapper with cognac tapenade recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

4	fillets red snapper
	For the marinade:
4 tbsp	extra virgin olive oil
2 tbsp	fresh basil, washed and chopped
1 large	lime, juice and zest
	salt and fresh ground pepper
	For the tapenade:
50 g	black olives, pitted
2 tbsp	cognac
1 tbsp	pickled capers
1 large	garlic clove
1 medium	orange, zest only
2 tbsp	extra virgin olive oil
2 tbsp	Parmesan cheese, freshly grated
	salt and fresh ground pepper, to taste

Instructions

Rinse the fillets in cold water and pat them dry with kitchen paper. Place them skin side down in a shallow dish and season well.

Mix together the chopped basil and the lime zest and sprinkle evenly over the fish. Sprinkle the lime juice and then the oil evenly over the fillets. Cover the dish, with foil or cling film if necessary, and place in refrigerator for at least an hour or until required. Do not marinade excessively.

To make the tapenade: place all the ingredients, apart from the seasoning, into a blender or food processor and process until smooth. Season to taste.

Preheat the oven to Gas Mark 6, 200°C, 400°F.

Heat a large frying pan on a high heat. Remove the fillets from the marinade and cook for 90 seconds or less per side, searing the outside of the fish.

Remove the fillets from the pan and place them in a shallow baking dish. Top each fillet with a proportion of the tapenade, smeared over the fillet.

Bake for 20 minutes.

Serve immediately with light vegetables such as courgettes, broccoli or French or dwarf beans.

Preparation time:
ca. 1 hr 40 min
Grade of difficulty:
medium
Calories per portion:
n/a