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CHEF MIKE'S RECIPES
Eggplant Snapper

Eggplant Wrapped Snapper

Serves 4 | Difficulty: Easy

Wrapping the fish in eggplant makes a really great presentation that your dinner guests will talk about for a long time.

Filed as

Ingredients

  • 1 Eggplant, Sliced 1/8 inch Lengthwise
  • 4 Red Snapper Fillets, 8 oz Each
  • 4 Roma Tomatoes, Diced
  • 1 branch Rosemary
  • 1/4 cup Pine Nuts
  • 1 tbsp Chopped Parsley
  • 1/2 cup Kalamata Olives, Halved
  • 1/2 cup Water
  • 2 oz Extra Virgin Olive Oil
  • 1/4 cup Large Capers
  • Kosher Salt
  • Fresh Ground Black Pepper

Preparation Instructions

1. Preheat the oven to 400°
2. Season the fish fillets with salt and black pepper
3. Wrap each fillet in the sliced eggplant and place in a baking dish
4. Add all other ingredients into the baking dish and place in oven for 25 minutes until fish is fork tender
5. Place the fish on a serving platter and top with the sauce from the pan

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