Goldband Snapper Fillets Baked al Cartoccio
Australian Gourmet Traveller recipe for goldband snapper fillets baked al cartoccio.
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Ingredients
- 1 large eggplant
- Large pinch of saffron threads
- 1 cup extra-virgin olive oil (250ml)
- 1 Spanish onion, finely diced
- 1 large yellow capsicum, finely diced
- 1 large red capsicum, finely diced
- 3 cloves garlic, finely chopped
- 3 zucchini, finely diced
- 6 goldband snapper fillets (180gm each), skin on and pin-boned
- 12 sprigs thyme
- 3 tbsp strained lemon juice
- For serving: crusty bread
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