Snapper with Tomatoes and Olives on Cobb Cooker


Serves 2


  • ¼ cup Extra Virgin Olive Oil
  • 1 medium Yellow Onion, peeled and thinly sliced
  • 4 x 8oz boneless Snapper Fillets
  • ¼ cup Dry White Wine
  • 1 x 14oz can diced Tomatoes
  • ¼ cup Black Olives, pitted and halved
  • ½ bunch Parsley, chopped
  • Pinch of Red Pepper flakes
  • Salt


  1. Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
  2. Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft. Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes.  Turn fish over and cook other side 2 minutes.
  3. Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish. Season to taste with salt and bring to simmer.
  4. Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
  5. Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
  6. Pour over fish and sprinkle with remaining parsley, enjoy.

Photo and recipe, adapted to suit Cobb Cooker, compliments of The Comfort of Cooking