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American · Main
Pan-Seared Snapper with Hot Tomato Relish
Snapper with crisp, golden skin sits next to a warm relish of grape tomatoes, scallions and herbs. Searing on the stove and finishing in the oven keeps the flesh moist.
- YieldServes 4
- Hands-on18 min
- Total24 min
- Difficulty
Ingredients
Relish
- 300 ggrape tomatoes, halved
- 2 tbspfresh parsley, minced
- 2 tspfresh thyme leaves, minced
- 2scallions, thick, chopped
- 2 tbspextra virgin olive oil
Fish
- 4snapper fillets, skin on, about 2.5 cm thick; hake or sea bass also work
- 30 gall-purpose flour
- 2 tbspextra virgin olive oil
- 2 tbspunsalted butter
- to tastesalt
- to tasteblack pepper, freshly ground
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