Snapper with Mixed Vegetables and Capers

Sprinkle the fish fillets with lemon juice, marinate for 10 minutes, then pat dry and dust with flour.

Meanwhile wash, halve, deseed and dice the tomatoes, discarding the hard core at the top. Peel and slice the garlic. Peel and finely dice the onion. Wash and halve the grapes and remove the pips.

Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the tomatoes and rosemary and cook gently, stirring, for 2-3 minutes. Stir in the white wine and season with salt and pepper. Add the grapes (or olives) and capers and heat through.

At the same time heat the clarified butter in a nonstick, ovenproof frying pan and fry the fish for 2 minutes on the skin side. Turn over, put into a preheated oven (200°C) and cook for about 5 minutes, or until done.