Tomato Mussels and Baked Whole Snapper
Tomato Mussels and Baked Whole Snapper - Summer means many, many things to us men. Sunshine, outdoor activities and seafood! Or is the seafood just me?
When the temperature soars, I love to lighten up my food choices so seafood and salads really seem to fit the bill. There's nothing worse than feeling heavy and bloated when you're at the beach.
Here I have put together an absolute banger for you - Tomato Mussels and Baked Whole Snapper. It's super-healthy, super-easy and in fact quite affordable to make given this type of meal would probably cost you about $60-70 at a seafood restaurant. Here, you can make it at home for about $35.
Seafood is a super-healthy food choice because the protein is lean and comparatively low-calorie. That's great for the weight-conscious fellas and those wanting to stay ripped all summer. Additionally, the list of vitamins and minerals and other health-beneficial compounds found in seafood is extensive and varies by the type you choose. From oily fish like salmon and tuna that are stuffed with heart-healthy Omega-3 fats to crustaceans and shellfish that are rich in B-vitamins, amino acids and minerals including iron, manganese, phosphorus, potassium, selenium and zinc.
Specific to this dish is the array of fruit and vegetables that are used, particularly tomatoes. Red fruits like tomatoes are high in lycopene, a food compound that has been shown to be important in the prevention of heart disease and some cancers.
But like all men, I don't think I need many reasons to sell you on seafood. What could be better than sitting down on a Sunday afternoon to a glass of wine and a bowl of mussels whilst watching the cricket? Probably nothing... And you're going to look like one hell of a chef when you dish up this babey!
You don't need to measure out the ingredients. Just rough amounts are fine...
FOR THE MUSSELS:
- Olive oil;
- 1 x brown onion;
- 2 x cans of diced canned tomatoes;
- 1 x cup of white wine;
- 1 x bag of pot-ready mussels;
- Salt and pepper;
- Chopped fresh herbs like coriander or parsley to garnish;
- Chopped fresh chilli and lemon.
FOR THE SNAPPER:
- 1 x whole snapper (although any whole fish will work)
- Olive oil;
- Chopped diced vegetables of your choice;
- Salt and pepper;
Heat a large pot over medium heat and gently fry off your onions in olive oil and garlic;
Once onion is soft, add in canned tomato and bring to a simmer for a few minutes;
Add in mussels plus a shake of salt and pepper; then add in your white wine; stir through and pop the lid on allowing mussels to bathe in the tomato goodness for 5-6 minutes;
In the meantime, place your whole fish down on a large sheet of tin foil; Using a sharp knife, make 4-5 deep cuts in the fish to allow flavour and heat to better penetrate;
Rub into the flesh on both sides some olive oil, salt and pepper; Then stuff your fish with all of the vegetables that you want; The more, the merrier!
Wrap the tin foil around the fish completely so heat cannot escape. Pop the parcel into an oven pre-heated to 180 degrees Celsius for 25 minutes.
Back to the mussels, when the majority of the shells have opened up, serve into seperate bowls and garnish with herbs, chilli and lemon.
Enjoy the mussels as a starter and your fish as a mains with a sexy summer salad as a side! Life is good!