Chef Dennis McIntosh

We hope you have been enjoying the many recipes we have been sharing with you for the Lenten season. Just two more weeks to go and we hope that you are also trying out some of the varieties available from our sponsor, Rainforest Seafoods.

Pepper-Crusted Grey Snapper and Zucchini

Ingredients

4 Rainforest Seafood grey snapper filets

Salt to taste

1oz black pepper

1oz white pepper

¹/2oz pimentos

1 whole paprika

Method

1. Wash and season Rainforest Seafood snapper filets.

2. Pre-heat oven to 400F.

3. Coat snapper filets with a blend of peppers, pimento and paprika.

4. Pre-heat a skillet and add a little oil, place the fish in it and place in the oven where it will cook in about 10 minutes.

For Zucchini Sauce

Ingredients

2 zucchini, sliced

1 sliced onion

2 cloves chopped garlic

2 tomatoes, sliced

8 black olives, sliced

2oz butter

1oz Olive oil

¹/2 glass white wine

4 sprigs fresh rosemary

Method

1. In a skillet, heat the oil and butter, add the garlic, onion and zucchini.

2. Add the tomato and cook for a further 2 or 3 minutes.

3. Fold in the rosemary. Add the sliced black olives followed by the white wine and reduce heat.

4. To serve, place the sauce in the base of the plate and sweet potato mash in the centre of the sauce.

5. Finish by adding the pepper crusted fillet and garnish with a little fresh rosemary.

(Rainforest Seafood prepared by chef Dennis McIntosh)

Pepper-crusted Gray Snapper and Zucchini. - Contributed