Snapper or Bhetki as it is called in Bengali is a delicate fish which is now synonymous to any Bengali festival. Creamy and buttery, this particular fish also finds its use in various Mediterranean cuisine. And today, we will take this liberty to divert our platter away from the coast of India to the coast of the Mediterranean, where it is cooked with sun dried tomatoes, feta cheese and fresh oregano. Come y’all under the Tuscan sun!
- Red Snapper fillet: 4 (thick)
- Sun dried tomatoes: ½ tin of a 6.5 oz jar
- Oil from the dried tomato tin: 2 tbsp
- Olives (green): ½ cup
- Feta cheese: 1/4th cup
- Garlic: 8 cloves (small)
- Oregano: Preferably fresh, a spoonful.
- Heat 2 tbsp oil in a large skillet and wait for it to smoke. Once the oil is hot, add tomatoes, olives and garlic. Cook for 2 minutes and remove from the oil and keep aside.
- Pat dry your fillet and season it with salt and pepper. Add the fillet to the seasoned oil and cook, turning once until the fish flakes are visible.
- Serve with the olive-tomato mixture, fresh oregano and cheese.
- Clearly easier than its Indian rendition! Go Mediterranean!