Tasting Notes
This serves two. The fish – a bit sweet – is beautifully complemented by the rich, fresh tomato sauce, bursting with flavour. The rice pairs well with the fish, the sauce and the crunchy broccoli.

What You Need

1 pound fresh snapper.

1 cup of rice.

1/2 pound broccoli.

1 can of diced or crushed tomatoes.

5 garlic cloves.

8 basil leaves.

12 capers.

1/2 lemon.

4 tablespoons hot sauce.

10 cherry tomatoes.

Salt and pepper.

8 tablespoons olive oil.


Open your can of tomatoes and place in a medium-sized pot. Turn stove on to medium heat.

Dice your garlic, take your capers, hot sauce (you can omit if you don’t want your sauce spicy), tear up your basil into small pieces. Now add everything into the pot with the tomatoes. After a few minutes taste and add salt and pepper to taste. Turn heat down to simmer and cook for 15 minutes.

Cook your rice in a rice cooker, adding the rice and 11/2 cups of water. It will take about 20 minutes for the rice to cook. Once done set aside.

Cut your cherry tomatoes in half, set aside.

Chop up your broccoli into bite-sized pieces and put into a frying pan with simmering water. Let it simmer for eight minutes, the broccoli will still be nice and crunchy.

Use 1/2 tablespoon of the olive to coat your fish thoroughly on all sides, then place in a cold frying pan, turn heat on to medium high. Cooking time will be about eight minutes, half way through turn your fish over.

Take your fish, place on a plate and spoon plenty of sauce over the fish. Add the rice and add half of the tomatoes over it, then add your broccoli, season with salt and pepper.

Presto – easy and delish.