How to Cook Snapper with Curtis Stone
Curtis brings us his pan-roasted snapper served with cauliflower and mushrooms (recipe below). Drizzled with a currant vinaigrette, this crispy-skinned snapper makes a mouth-watering meal.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles
Curtis’ pan-roasted snapper with cauliflower & mushrooms
Serves 4
Prep 10 mins
Cooking 45 mins
¼ cup (60ml) red wine vinegar
¼ cup (40g) currants
2 tbs finely chopped shallots
1½ tbs light brown sugar
6 tbs extra virgin olive oil, divided
1 head cauliflower, cut into 4cm florets
400g brown cup mushrooms, halved (or quartered if large)
2 garlic cloves, finely chopped
4 (about 160g each) Coles Australian Skin-On Snapper Fillets
1. Preheat oven to 230°C (210°C fan-forced). In a small saucepan, bring the vinegar, currants, shallots, brown sugar and 2 tbs water to a simmer over medium heat. Reduce heat to low and simmer for 5 mins or until the currants are plump and liquid is reduced to ¼ cup (60ml). Remove the pan from heat and whisk in 1 tbs of oil. Season with salt and pepper. Transfer the currant vinaigrette to a small bowl.
2. On a large rimmed baking tray, toss the cauliflower with 2 tbs oil and ½ tsp salt. Roast the cauliflower, turning occasionally, for 20-25 mins or until tender and lightly browned.
3. Meanwhile, heat a large heavy non-stick frying pan over high heat. Add 2 tbs of oil and the mushrooms. Cook, without stirring, for 5 mins or until golden on bottom. Cook, stirring occasionally, for a further 4 mins or until tender and well browned.
4. Add roasted cauliflower and garlic to mushrooms in the pan. Cook, stirring, for 1 min or until heated through. Season with salt and pepper. Transfer the cauliflower mixture to the baking tray and cover with foil to keep warm.
5. Using paper towel, pat the snapper dry completely. Using a sharp knife, score the skin (don’t cut all the way through). Season all over with salt. Heat a large non-stick frying pan over medium-low heat. Add ½ tbs oil and place half the snapper, skin-side down, in the pan. Cook, pressing down on the snapper for the first 2 mins of cooking and gradually increasing heat to medium-high, for 4 mins or until skin is golden and crisp. Turn and cook for 2 mins or until cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining ½ tbs oil and remaining snapper.
6. Divide the snapper among serving plates. Spoon the cauliflower mixture around snapper and drizzle with some of the vinaigrette. Serve with the remaining vinaigrette.
Serve with flat-leaf parsley leaves and lemon wedges.
Get ahead
Make the vinaigrette up to 8 hours ahead. Cover and set aside at room temperature.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes:
Creamy chicken with lemon & garlic: https://www.youtube.com/watch?v=cOs4-UuaEDI&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=11
Fast Thai beef salad: https://www.youtube.com/watch?v=nfW1WZpfglc&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=2
Sweet potato gnocchi with pesto: https://www.youtube.com/watch?v=Vvoj6u4RrZY&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=5
Zucchini corn fritters with bacon: https://www.youtube.com/watch?v=uAdBATmGfK4&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=7
Видео How to Cook Snapper with Curtis Stone канала Coles
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles
Curtis’ pan-roasted snapper with cauliflower & mushrooms
Serves 4
Prep 10 mins
Cooking 45 mins
¼ cup (60ml) red wine vinegar
¼ cup (40g) currants
2 tbs finely chopped shallots
1½ tbs light brown sugar
6 tbs extra virgin olive oil, divided
1 head cauliflower, cut into 4cm florets
400g brown cup mushrooms, halved (or quartered if large)
2 garlic cloves, finely chopped
4 (about 160g each) Coles Australian Skin-On Snapper Fillets
1. Preheat oven to 230°C (210°C fan-forced). In a small saucepan, bring the vinegar, currants, shallots, brown sugar and 2 tbs water to a simmer over medium heat. Reduce heat to low and simmer for 5 mins or until the currants are plump and liquid is reduced to ¼ cup (60ml). Remove the pan from heat and whisk in 1 tbs of oil. Season with salt and pepper. Transfer the currant vinaigrette to a small bowl.
2. On a large rimmed baking tray, toss the cauliflower with 2 tbs oil and ½ tsp salt. Roast the cauliflower, turning occasionally, for 20-25 mins or until tender and lightly browned.
3. Meanwhile, heat a large heavy non-stick frying pan over high heat. Add 2 tbs of oil and the mushrooms. Cook, without stirring, for 5 mins or until golden on bottom. Cook, stirring occasionally, for a further 4 mins or until tender and well browned.
4. Add roasted cauliflower and garlic to mushrooms in the pan. Cook, stirring, for 1 min or until heated through. Season with salt and pepper. Transfer the cauliflower mixture to the baking tray and cover with foil to keep warm.
5. Using paper towel, pat the snapper dry completely. Using a sharp knife, score the skin (don’t cut all the way through). Season all over with salt. Heat a large non-stick frying pan over medium-low heat. Add ½ tbs oil and place half the snapper, skin-side down, in the pan. Cook, pressing down on the snapper for the first 2 mins of cooking and gradually increasing heat to medium-high, for 4 mins or until skin is golden and crisp. Turn and cook for 2 mins or until cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining ½ tbs oil and remaining snapper.
6. Divide the snapper among serving plates. Spoon the cauliflower mixture around snapper and drizzle with some of the vinaigrette. Serve with the remaining vinaigrette.
Serve with flat-leaf parsley leaves and lemon wedges.
Get ahead
Make the vinaigrette up to 8 hours ahead. Cover and set aside at room temperature.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes:
Creamy chicken with lemon & garlic: https://www.youtube.com/watch?v=cOs4-UuaEDI&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=11
Fast Thai beef salad: https://www.youtube.com/watch?v=nfW1WZpfglc&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=2
Sweet potato gnocchi with pesto: https://www.youtube.com/watch?v=Vvoj6u4RrZY&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=5
Zucchini corn fritters with bacon: https://www.youtube.com/watch?v=uAdBATmGfK4&list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e&index=7
Видео How to Cook Snapper with Curtis Stone канала Coles
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Curtis Stone's Spatchcock Chicken with Romesco SauceCurtis' Seared Barramundi with Corn SaladHow to make quick vegetable fritters with Curtis StoneHow to cook citrus-steamed salmon with Curtis StoneHow to make Curtis Stone’s Granny’s cottage pieBeef & veggie pasties with Curtis StoneCurtis Stone's peach and mascarpone smashed pavlovaCurtis Stone's pan-seared scotch fillet with creamed leeksHow to make crackling pork roastHow to make crumbed beef schnitzels with Curtis StoneParmesan & Dijon crusted chickenCurtis' Best-Ever Lamb Leg Recipe with TzatzikiHow to Roast a Turkey with Curtis StoneSlow-cooked beef raguCurtis Stone's Grilled Chicken with Herb Salad | Coles with the Heart FoundationBest-ever scrambled eggs with Curtis StoneCourtney Roulston's Garlic Salmon with Rocket & Minted PeasCurtis Stone's lamb ragu with potato gnocchiCurtis Stone's Pulled Pork with Slaw & Bacon Cornbread