Cooking with COBB

The beauty of a one-pan dish is that it makes the clean-up super easy. This Mediterranean-inspired one-pan fish dish can be whipped up in less than 30 minutes. An easy, flavour packed wholesome meal utilising your beautiful freshly caught snapper fillets, with minimal clean up; let’s be honest, no one is in the mood to clean a heap of dirty dishes after a big day out on the drink.

• Fresh snapper fillets

• Around 6 large fresh tomatoes for tomato sauce

• Half a leek

• 1/2 teaspoon chili flakes (adjust to your spice preference)

• White wine

• Capers

• Minced garlic

• Lemon

• Fresh basil

• Butter

• Olive oil

• Salt and pepper

1) Prepare the snapper fillets Pat the snapper fillets dry with paper towels, and make sure the bones are out. Season both sides with salt and pepper and set aside.

2) Sauté the leeks In a deep fry pan or wok, such as the COBB Wok accessory, heat a mixture of olive oil and butter. Add two handfuls of thinly sliced leeks and sauté for about 5 minutes, or until they become tender and slightly golden.

3) Add garlic and chilli flakes Stir in the minced garlic and chilli flakes. Sauté for another minute or until fragrant.

4) Tomato base Dice your tomatoes and add them into the pan with the cooked leeks. Cook for about 12 minutes with the lid on, allowing the tomatoes to soften and release their juices, until they cook down into a sauce. Once a sauce mixture has been made, pour in a decent splash of white wine and leave it to reduce slightly. Add chopped capers into the mixture for an extra boost of flavour.

5) Poach the snapper Gently nestle the seasoned snapper fillets into the tomato mixture. Make sure they are mostly submerged in the tomato sauce mixture. Place some sliced lemon on top of the fillets. Cover your pan or wok with a lid and let the fillets poach for about 6 minutes. You know they are ready once the fillets are opaque and flake easily. Cooking time may vary depending on the thickness of your fillets.

6) Finish with butter and lemon zest Uncover the pan and place small pieces of butter on top of the snapper fillets. Sprinkle lemon zest and the remaining fresh basil to garnish.