Pepper Snapper Preparation Time: 15 minutes | Cooking Time: 25 minutes 2 tablespoons plain flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 snapper fillets (700g) 50g butter 1 large brown onion (200g), sliced finely 2 cloves garlic, crushed 2 medium red peppers (400g), cut into 1cm strips 1/2 cup dry white wine 5 medium tomatoes (1kg), peeled, seeded, chopped finely 4 spring onions, chopped finely

Combine flour, salt and black pepper in medium shallow dish. Toss fish in seasoned flour, shake off excess.

Melt butter in large frying pan; cook fish, in batches, 2 minutes each side or until golden brown. Set aside.

Add brown onion, garlic and red pepper to same pan; cook until onion is soft.

Add wine and tomato, bring to a boil; return fish to pan, covering it with vegetables and juices. Cover; simmer 10 minutes.

Serve sprinkled with spring onion.

SERVES 4