A busy day at work is a good reason to finish off the day yearning for a relaxing meal and a nice glass of wine.
This dish comes together quickly and yet brings to the table a nice complex mix of flavours due to the spices and fresh herbs at play.
My little vegetable garden seems to govern what will be on the menu at dinner time.
This dish was made with the last group of cherry tomatoes picked from the garden, from the glorious array of silverbeet recently matured by the spring weather and lastly with a light picking of the new baby herbs freshly sprouted. The recipe works equally well with cherry tinned tomatoes or a little passata. It is finished off with a selection of tender young herbs. Yes, I suppose it is a springtime dish and I hope you enjoy it as much as we do.
Preparation time for me consisted of finding a little basket and heading down to the garden to pick the produce for this dish. The snapper was purchased from the fish monger over the weekend, snap frozen during the week and allowed to thaw at room temperature water for five minutes.
For the stew you could use dried chickpeas, soaked in water overnight and boiled for an hour but I did not do this. I used tinned organic chickpeas instead. Much quicker and practical for this busy home. There is only one stipulation if you will use tinned chickpeas like I have here make sure you have rinsed the chickpeas thoroughly in water and strain before adding into the sauce.
Substitutions : you can substitute the silverbeet leaves with baby kale leaves.
Prep time : 5 minutes
Cooking Time: 15-20 minutes for stew, 5 minutes to pan fry snapper fillet
1/2 medium onion
2 finely chopped Garlic cloves
1 small bay leaf ( or cut large leaf in half )
1/2 cinnamon stick
1 tin Organic Low Salt Chickpeas
4-6 Medium silverbeet leaves finely chopped
1/4 cup Muttipomadoro passata
1/2 cup cherry tomatoes
1 cup water ( add another half later if you think it needs more liquid )
4 tablespoons olive oil
4 Snapper Fillets skin On
Olive oil for pan Searing snapper
Handful baby dill
Handful baby spinach
Handful coriander leaves
Prepare the Stew
To ( thoroughly ) and strain the chickpeas
Saute the onion and garlic in the olive oil, then add the spinach and chickpeas and stir through until the spinach wilts.
Add the passata, cherry tomatoes, salt, pepper and spices. Add the water once the passata has started to bubble and the tomatoes sweat.
Place a lid on your saucepan and reduce heat to medium. Cook for about 20 minutes. Enough time for chickpeas to soften and the flavours to develop.
Add a little water if it needs more liquid.
Try to use fresh, young herb leaves. Toss your herbs together in a tablespoon of olive oil if you like.
Heat up your pan, pour a little olive oil and allow the olive oil to heat up. Place the snapper fillet skin side down and pan seared for 2 minutes, then flip over and dear for another one minute. The time your snapper takes to cook depends on the size of the fillet.
Serve as pictured. Stew first, snapper fillet and topped with herb salad.