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.
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.