Snapper with Fennel and Tomatoes
- Level: Intermediate
- Servings: 4
- Total Time: 35 minutes (15 minutes prep, 20 minutes cooking)
Nutritional Information
Per Serving (1 of 4 servings): Calories 482 | Total Fat 30 g | Saturated Fat 4 g | Carbohydrates 10 g | Dietary Fiber 3 g | Sugar 5 g | Protein 37 g | Cholesterol 63 mg | Sodium 901 mg
Ingredients
- 2 pinches of saffron threads
- 1/2 cup dry white wine
- 1/2 cup extra-virgin olive oil
- 1 bulb fennel, trimmed, cored, and thinly sliced, plus fennel fronds for garnish
- 1 small red onion, sliced thin
- 2 cloves garlic, sliced thin
- 1/4 cup pitted kalamata olives
- 1/2 cup vegetable broth
- 1 cup cherry tomatoes, halved
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 4 snapper fillets (6 ounces each), pin bones removed
- Gray salt, for finishing
Instructions
Prepare the Vegetable Base: Combine the saffron with the wine and set aside. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fennel and onion, cooking until they soften slightly, about 5 minutes. Stir in the garlic and cook for 1 minute more. Pour in the saffron-infused wine with the kalamata olives and simmer until the liquid reduces to about 1 tablespoon, roughly 3 minutes. Add the vegetable broth and cook for another 2 minutes until slightly reduced. Stir in the cherry tomatoes, season with salt and pepper, and finish with the fresh parsley.
Cook the Snapper: While the vegetables cook, preheat your broiler. Pat the fish fillets dry with paper towels. Rub each fillet's skin side with 3 tablespoons olive oil and season with salt and pepper. Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat. Place the snapper skin-side up in the pan and sear for 1 to 2 minutes until the bottom is golden. Transfer the skillet to the broiler and broil for 6 to 8 minutes until the skin is lightly charred.
Plate and Serve: Distribute the vegetable mixture and its juices evenly across four plates. Arrange the snapper fillets skin-side up on top of the vegetables. Garnish with fennel fronds and a pinch of gray salt.
Chef's Note: For an authentic wood-fired effect at home, sear the fish in a skillet before finishing under the broiler, echoing the technique of searing followed by high-heat finishing.
Photograph by Steve Giralt
Courtesy of Recipe Iseasy Magazine
