Serves approx 20 · 2 Tablespoons olive oil & extra for brushing · 4 medium onion, chopped · 20 plum tomatoes, sliced · 8 tablespoons Heinz Tomato Ketchup · 1 tablespoon ground cumin · 1.5 tablespoons sweet paprika · 1.75 litres fish stock (you could use chicken or vegetable) · 20 red snapper fillets (about 175g each) halved diagonally (mullet or sea bass are equally good) · 40 black olives, pitted & halved · 3 tablespoons tahini (sesame paste) · 2 preserved lemons, finely chopped · 3 tablespoon fresh flat leaf parsley, chopped · 2 tablespoon fresh coriander, chopped · 1 tablespoon fresh mint, chopped
1 Heat the oil in a large pan and fry the onion gently for 5 minutes. Add the tomatoes and cook for a few more minutes. Stir in the ketchup, cumin and paprika and then gradually add the fish stock. Turn the heat up to full for 2 minutes and then take the pan off the heat and keep warm. 2 Preheat the grill to high, brush the fillets with olive oil and season with salt and pepper. Grill skin side up for about 5 minutes. While the fish is cooking add the olives, tahini, preserved lemon and fresh herbs (reserving just a little of the herbs to garnish) to the sauce in the pan, stir gently and reheat. Check the seasoning. 3 Put the fish into warmed soup plates, spoon over the sauce and scatter the remaining herbs over the top. You could also serve this over steamed couscous or bulgur wheat. Recipes from the Heinz Tomato Ketchup Cookbook Images taken from The Heinz Tomato Ketchup Cookbook by Paul Hartley, published by Absolute Press, £7.99. Photography © Peter Cassidy.