Pan Roasted Snapper with Summer Fennel Salad & Farro Pilaf

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

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

Pan Roasted Snapper
Yields1 Serving
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)
Snapper
1

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

2

Just 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.

3

Assemble 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
4

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

5

Reduce 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
6

Combine all ingredients together, taste for seasoning.

Category

 

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. 

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
1

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

2

Just 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.

3

Assemble 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
4

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

5

Reduce 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
6

Combine all ingredients together, taste for seasoning.

Pan Roasted Snapper with Summer Fennel Salad & Farro Pilaf

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