Pan Roasted Snapper
Recipe courtesy of Olives en Folie, Oakville. Visit them at olivesenfolie.com or call 905.845.5483
Pan Roasted Snapper
Pan Roasted Snapper

Pan Roasted Snapper with Summer Fennel Salad & Farro Pilaf

  

June 5, 2017

Recipe courtesy of Olives en Folie, Oakville. Visit them at olivesenfolie.com or call 905.845.5483

Ingredients

Snapper

4x 6-7 oz. pieces beautiful Snapper

2oz butter

2oz olive oil

Farro Pilaf

6 oz Farro (Spelt)

1 tbsp. butter

1/4 pc white onion

2 cloves garlic, chopped

1 ¼ cup fish or lobster stock

1 tbsp. fresh lemon juice

¼ cup fresh parsley, chopped

3-4 leaves fresh mint, chopped

Salt & pepper (taste)

Fennel Salad

4 oz fresh raw fennel, shaved thin

4 oz baby spinach

4-5 sprigs fresh parsley, chopped

½ pint cherry tomatoes, halved

1 oz extra virgin olive oil

Salt & pepper (taste)

Directions

Snapper

1Warm butter and olive oil together in a non-stick sauté pan. Season the fish on both sides with kosher salt & freshly ground black pepper.

2Just as the butter starts to bubble, add the fish to pan, skin side down and cook on medium heat until 95% cooked through, then flip the fish over, remove from heat and leave in the pan.

3Assemble the remaining items on a plate as the snapper is resting in its pan. Top the salad and Farro Pilaf with the fish, garnish and serve.

Farro Pilaf

1Sweat onion and garlic in butter until translucent. Add the stock, bring to a simmer, then add Farro.

2Reduce heat to low, cover. Cook until the Farro is tender. Remove from heat, season to taste with salt and pepper, add lemon juice and fresh herbs

Fennel Summer Salad

1Combine all ingredients together, taste for seasoning.

 

Summer is here, and with it comes delicious summer flavours - like this Pan Roasted Snapper with Summer Fennel Salad. Try it at home, or on the menu at Cucci in Bronte Village. 

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