Snapper in Vinegar Sauce

9:00 pm on 18 September 2004

(Serves 4)


  • 4 snapper fillets or other firm white fish (170 gms each)
  • salt and freshly ground black pepper
  • 2 C white flour, for dredging
  • 2 tbsp olive oil plus ¼ C olive oil
  • 1 sml red onion, sliced
  • 2 green peppers, seeded and cut into strips
  • 2 red peppers, seeded and cut into strips
  • 1 tsp chopped fresh oregano
  • ¼ C rice vinegar
  • oregano sprigs to garnish


This is a good recipe to serve to a large number of people. To keep the fish moist before serving, wrap it in tinfoil before placing it in the oven – this way it will stay moist for 30-60 minutes.


Preheat the oven to 150ºC.

Check the snapper fillets for any unwanted scales. Season with salt and pepper then dredge in the flour, shaking to remove any excess.

Heat two tablespoons of oil in a frying pan over a medium temperature and sauté the fish for about three minutes on each side or until lightly browned. Transfer the cooked fish to a serving dish and keep warm in the oven.

Heat the ¼ C oil in a medium saucepan, add the onion and pepper strips and cook over a low heat until the vegetables are soft and lightly browned. Stir in the oregano and vinegar. Heat through for one minute and taste for seasoning.

Serve the snapper on a bed of peppers and onions garnished with oregano sprigs.

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