Red-Snapper with tomato salsa

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  • 4 pieces of 150 gram red snapper
  • 250 grams of cherry tomatoes cut into wedges
  • 1 tsp fresh ginger grated
  • 1/2 red onion chopped
  • 6 basil leaves finely chopped
  • 1.5 tbsp lime juice or lemon
  • 1.5 tbsp coconut cream
  • 2 tbsp sunflower oil
  • 4 lime wedges for garnish

  • Kitchen: Italian
  • Meal: Main dish
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Passive time: 30 minutes
  • Portions 4 persons

Preparation method

Preheat the oven to 180 degrees. Rinse the fish under running water and pat dry with kitchen paper. For the tomato salsa, put the cherry tomatoes, ginger, red onion, lime juice and coconut cream in a bowl and mix everything. Heat the oil in a pan over high heat. Sprinkle the fillets with some sea salt and fry them on the skin until the skin is crispy and golden brown. (about 1-2 minutes) And then turn the fillets and let them bake for 1 minute more. Remove the fillets from the pan and place, skin side up, on a foil-lined baking tray. Then bake them in the oven for another 8-10 minutes. Place a fillet on a plate and spoon over the salsa and garnish with a few lime wedges.