Red Snapper Provencal

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

An easy recipe for fish lovers! It is gluten, dairy and wheat free.

  1 finely chopped onion
  2 cloves garlic, minced
  1 tablespoon olive oil
  1 courgette, cut in thin strips
  2 medium tomatoes, seeded and diced
  2 tablespoons tomato puree.
  2 tablespoons fresh parsley
  2 teaspoons chopped fresh basil or 1/2 tsp dried basil
  2 teaspoons chopped fresh oregano or 1/2 tsp dried oregano
  1 teaspoon chopped fresh thyme or 1/8 tsp dried thyme
  1/4 teaspoon salt
  1/8 teaspoon freshly ground pepper
  1 pound red snapper fillets, thawed if frozen

1.Preheat the oven to 170 degrees C, Gas Mark 4.

2. Prepare an 8-inch-square baking dish with non-stick pan spray.

3. Saute the onion and garlic in oil in a non-stick skillet for 5 minutes, or until soft. Stir in the courgette, tomatoes, tomato puree, parsley, basil, oregano, thyme, and seasonings. Simmer for 10 to 15 minutes.

4. Pour half of the sauce on the bottom of the prepared baking dish. Top with the fish fillets and the remaining sauce.

5. Cover with foil and bake for 20 to 25 minutes or until the fish flakes with a fork.

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