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Pan-Roasted Mediterranean Red Snapper
Red snapper briefly marinated in a blended dressing of golden garlic, reduced white wine, lemon and anchovy, then dredged, seared skin down and finished in a hot oven with butter. The untouched dressing becomes the sauce, with fresh parsley, basil and mint stirred in at the last moment.
- Yield4 fillet portions
- Hands-on50 min
- Total1 h 14 min
- Difficulty
Ingredients
Garlic
- 25 mlextra-virgin olive oil
- 17 ggarlic (about 5 cloves), thinly sliced
Marinade
- 290 mldry white wine
- 50 mllemon juice
- 2oil-packed anchovy fillets
- 5 gkosher salt
- ¾ tspground black pepper
- ¼ tspred pepper flakes
- 95 mlextra-virgin olive oil
- 1 tsplemon zest, coarsely grated
Fish
- 800 gred snapper fillets, skin on, 3 cm thick, cut into 4 portions
- 57 gall-purpose flour
- 4 gkosher salt
- ¼ tspground black pepper
- 70 mlcanola oil, plus more as needed
- 35 gunsalted butter
Sauce
- 6 gflat-leaf parsley, minced
- 6 gbasil, cut in fine chiffonade
- 6 gmint, cut in fine chiffonade
- 1 tsplemon zest, finely grated
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