Snapper on a bed of vermicelli
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|2 cm||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
|400 g||Snapper fillets|
- Cook the pasta in boiling salted water for 8-10 minutes or according to packet instructions, until just tender to the bite.
- Drain pasta well, then combine with pepper (cut in thin strips), sun-dried tomatoes (cut in thin strips) and capers (rinsed and drained). Drizzle with olive oil, season with salt and pepper and toss well. Keep pasta hot while you cook the fish.
- Heat a little olive oil in a nonstick frying pan. Season fish fillets (cut in two equal portions) on both sides with salt and pepper. Add snapper to pan and cook for 2 to 3 minutes on each side until snapper is browned and cooked through.
- To serve, arrange pasta in the base of two serving plates. Place a portion of snapper on each nest of pasta. Garnish each serving with a sprig of basil.
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