Pargo con Tomate (Snapper with Tomato) is a traditional Colombian recipe for a dish of snapper fillets cooked in a tomato sauce base with a topping of sliced tomatoes. The full recipe is presented here and I hope you enjoy this classic Colombian version of: Snapper with Tomato (Pargo con Tomate).
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Pargo con Tomate (Snapper with Tomato) a Classic Colombian recipe for a dish of snapper fillets cooked in a tomato sauce base with a topping of sliced tomatoes.
Ingredients:
4 snapper fillets (about 200g each)
5 tbsp oil
1 large onion, chopped
1 red chilli, chopped
1kg tomatoes, half chopped and half sliced
1/2 red bell pepper, chopped
oregano, to taste
salt, to taste
Method:
Heat half the oil in a frying pan. Add the onion and chilli and fry for 3 minutes then stir in the chopped tomatoes along with the bell pepper and oregano. Bring to a simmer and cook for 15 minutes.
Take off the heat, season to taste with salt and black pepper, then pass through a food mill to purée. Pour his tomato sauce into the base of an ovenproof dish. Lay over the tomato slices and season lightly.
Sit the snapper fillets on top then drizzle over the remaining oil. Transfer the dish to an oven pre-heated to 180°C and bake for between 25 and 30 minutes, or until the fish is cooked through and its flesh flakes easily with a fork.
Serve hot, accompanied by sliced tomatoes and steamed potatoes.
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