Pan Roasted Snapper with Summer Fennel Salad & Farro Pilaf

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.

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.

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.

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

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

Combine all ingredients together, taste for seasoning.