Ingredients
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Snapper Steak
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2 Snapper steaks, 250-300g each
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1 medium onion, finely chopped
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1 carrot, peeled and coarsely grated
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2 tomatoes, diced
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1 glass of fresh tomato juice
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2 sticks celery, thinly sliced
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1 tsp dried oregano
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3-4 sprigs fresh thyme
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2 tbsp olive oil
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1 tbsp lemon juice
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Salt
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Freshly ground black pepper
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1 small bowl of black olives
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sweet potatoes
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2 medium sweet potatoes
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Salt
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1 tbsp olive oil
Instructions
Visit a Blue Island Fish market for your fresh Snapper steaks
Rinse the sweet potatoes well and drain them thoroughly. Pierce them with a fork, drizzle with olive oil, and sprinkle with salt. Wrap them in parchment paper and aluminum foil and bake in a preheated oven at 180°C for 35-40 minutes.
Heat a little olive oil in a pan and add the onion, carrot, tomatoes, tomato juice, celery, oregano, thyme, lemon juice, olives, salt, and pepper. Stir and remove from heat. Transfer the sauce into an ovenproof ceramic dish or Pyrex and place the Snapper steaks on top. Cover with parchment paper and aluminum foil.
Bake in a preheated oven at 180°C for about 20 minutes. Uncover the dish, and if needed, continue baking for a little longer.
Serve the Snapper steaks with the Mediterranean sauce along with the sweet potatoes.
