I adore fish.
But today I need to adore it more than ever. It's called after Thanksgiving stupor.
I feel like a beached whale right about now and so I think fish on the menu is quite appropriate. That and the fact that I am trying to remedy a much of the damage between now and Saturday.
Always the optimist. Right.
So on today's menu are gorgeous red snapper fillets. A fish so easily available in the US albeit a little pricey is always the envy of my European friends who find it nearly impossible to find in their markets. Red snappers are found it the Gulf of Mexico - that part of the ocean hugged by Florida and Texas & of course Mexico.
Such a delicate and flavorful fish deserves a treatment where the flavors burst with each bite. So I opt for pan frying the fish in olive oil, tranfering the fillets to an oven proof dish. Meanwhile deglazing the pan with wine and adding loads of flavor with citrusy lemon, chopped up kalamata olives (think tapenade) capers and lemon zest.
That wonderful sauce is drizzled on the fish and finished in the oven for about 5-10 minutes.
All in all, quite spectacular don't you think?
I guess as much as I love a good cream sauce once in a while atop my fish, I am partial to intenselyyet delicately flavored, piquant sauces that envelope the fish without overpowering its delicate meat.
Leaving the scaled skin on the fish is just fine by the way but there is a trick to preventing the fish from curling up. Since the skin shrinks at a different rate to the meat, the fish fillets end up curling. So the thing to do is to make very thin 2-3 slashes on the skin side.
Served with a side of some simple boiled potatoes drizzled with olive oil and a glass of some crisp white wine and it's just a lovely dinner.
For company, because it's the weekend and sometimes just because I feel like a beached whale.
Gather the ingredients,
2 large red snapper fillets (approx 2-2.5 lbs), 3/4 cup kalamata olives, 1 cup dry white wine (like Pinot Grigio), 2 tbs capers, Juice & zest of 1 lemon, 1/3-1/2 cup flour to dredge fish, 1/2 tsp salt, 1/2 tsp ground black pepper & 1/4 cup olive oil for pan frying
To serve~ excellent quality 1/4 cup olive oil for drizzling, 2 tbs unsalted butter & 1-2 tbs finely chopped parsley
Fish fillets: Wash, pat dry on kitchen towels. Remove any bones that still remain. Cut each fillet diagonally into 2 pieces so you have 4 fillets.
Score the skin side with thin diagonal slashes to prevent the fish from curling in the frying pan
Olives: Chop and place in a bowl.
Capers: Remove to a bowl - drain away any liquid.
Lemon: Zest and then juice. Set each aside separately.
Heat the olive oil until very hot on medium-high heat in a large 12-14" dutch oven or a brazier. My Emile Henry brazier is perfect for this purpose.
Spread the flour in a flat bottomed dish. Add 1 tsp salt and mix to combine. Add 1 fish fillet at a time and coat the fish with the flour on both sides. Repeat with all the fillets.
Place the fish fillets in the hot oil and pan fry for a 1-2 minutes until golden brown. Gently turn over to the other side and repeat. Do not overcook the fish or it will toughen.
Add the wine, lemon juice, chopped olives and zest. Bring to a simmer and immediately transfer the dish (without a lid) to the hot oven.
Bake for 7-10 minutes. At this point the fish will be cooked until flaky and sauce will have thickened to a nice sauce consistency. Remove from the oven and taste and adjust seasonings.
Add butter and allow to melt and drizzle with lashings of olive oil. Sprinkle with chopped parsley and serve immediately with boiled potatoes.
Recipe for
Pan Fried Red Snapper with Lemon & Olives
Serves 4
Preparation time – 10 minutes
Cooking time: 10 minutes
Baking time: 7-10 minutes
Shopping list
2 large red snapper fillets (approx 2-2.5 lbs)
3/4 cup kalamata olives
1 cup dry white wine (like Pinot Grigio)
2 tbs capers
Juice & zest of 1 lemon
1/3-1/2 cup flour to dredge fish
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup olive oil for pan frying
To serve~
excellent quality 1/4 cup olive oil for drizzling
2 tbs unsalted butter
1-2 tbs finely chopped parsley
Preparation:
Preheat the oven to 425 degrees F.
Fish fillets: Wash, pat dry on kitchen towels. Remove any bones that still remain. Cut each fillet diagonally into 2 pieces so you have 4 fillets.
Score the skin side with thin diagonal slashes to prevent the fish from curling in the frying pan
Olives: Chop and place in a bowl.
Capers: Remove to a bowl - drain away any liquid.
Lemon: Zest and then juice. Set each aside separately.
Method:
Heat the olive oil until very hot on medium-high heat in a large 12-14" dutch oven or a brazier. My Emile Henry brazier is perfect for this purpose.
Spread the flour in a flat bottomed dish. Add 1 tsp salt and mix to combine. Add 1 fish fillet at a time and coat the fish with the flour on both sides. Repeat with all the fillets.
Place the fish fillets in the hot oil and pan fry for a 1-2 minutes until golden brown. Gently turn over to the other side and repeat. Do not overcook the fish or it will toughen.
Add the wine, lemon juice, chopped olives and zest. Bring to a simmer and immediately transfer the dish (without a lid) to the hot oven.
Bake for 7-10 minutes. At this point the fish will be cooked until flaky and sauce will have thickened to a nice sauce consistency. Remove from the oven and taste and adjust seasonings.
Add butter and allow to melt and drizzle with lashings of olive oil
Sprinkle with chopped parsley and serve immediately with boiled potatoes.
Enjoy!
