Wednesday, June 18, 2008

Red snapper casserole

Red snapper casserole
serves 6

700g/11/2lb red snapper fillets
plain flour for dredging
50g/2oz butter
175g/6oz green chilli sauce
350g/12oz Cheddar cheese, grated
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Season a little flour with salt and pepper. Dredge the snapper fillets in the seasoned flour.
• Heat the butter in a frying pan, and lightly sauté the fillets on both sides, in batches if necessary.
• Transfer the fillets to a large casserole dish. Divide the chilli sauce and cheese among them. Bake for about 12 minutes.
• Sprinkle with the parsley, and serve immediately.

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