Kelly's baked snapper

From: Kelly Merkel

Ingredients

• 1 kg snapper
• 2 cups chopped tomatoes
• 1 cup water
• 4 celery stalks, chopped
• 2 teaspoons sugar
• 1 onion, sliced
• 3 tablespoons flour
• 1/4 cup cold water
• 3 teaspoons butter
• pinch salt
• pinch paprika
• pinch parsley
  

Method
Prepare fish for baking and place in a shallow baking dish. Put tomatoes, water, celery, sugar and onion in saucepan and cook for 15 minutes.

Mix flour to a smooth paste with cold water. Melt butter in saucepan and stir in paste. Add to the tomato mixture with salt and paprika.

Cook for another 10 minutes, then strain and pour over fish. Bake slowly in a warm oven 160 celsius for about 45 minutes.

Serve on a hot platter garnished with parsley-with a green salad and grated zucchini.

Serves 4

(28 May 2003)