Shimoni Red Snapper


 Coastweek   Kenya

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Coastweek - - 'Sunday Special' - an exciting way
to prepare and serve a superb weekend feast.


INGREDIENTS (serves four - best made just before serving)

  • Eight medium (600 g.) egg-shaped tomatoes, halved

  • Four large (1.2 kg.) potatoes, thickly sliced

  • One large (300g) red onion

  • One tablespoon olive oil

  • Four cloves garlic, crushed

  • One third of a cup chopped fresh chives

  • Three teaspoons chopped fresh thyme

  • 1.5 kg whole snapper

  • One third of a Cup (50g) seeded black olives

  • Half a cup (125 m1) dry white wine

  • Two tablespoons olive oil, extra

  • One quarter of a cup (6Oml) lemon juice

  • Half a teaspoon sugar

  • One quarter of a cup (15g) stale breadcrumbs, toasted

Preparation and cooking time: approx. one and a quarter hours.



  1. Place tomatoes, cut side up, on wire rack over baking dish.

  2. Bake, uncovered, hot oven for about 30 minutes.

  3. Place potatoes in large pan of boiling water; oil, uncovered, about five minutes or until otatoes are almost tender; drain.

  4. Cut onion in half lengthways, slice into thick wedges.

  5. Heat oil in medium pan, add onion, garlic and herbs; cook, stirring, until onion is soft.

  6. Cut three shallow slashes across the fish on both sides.

  7. Place potates in large, greased four litre (16 cup) overproof dish, top with onion mixture.

  8. Place fish on onion mixture, place tomatoes and olives around fish.

  9. Pour combined wine, extra oil, juice and sugar over fish; sprinkle with breadcrumbs.

  10. Bake, uncovered, in moderately hot oven about 40 minutes or until fish is just cooked.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






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