[cooked-sharing]
Summer is here, and with it comes delicious summer flavours – like this Pan Roasted Snapper with Summer Fennel Salad. Try it at home, or on the menu at Cucci in Bronte Village.
Pan Roasted Snapper with Summer Fennel Salad & Farro Pilaf
Recipe courtesy of Olives en Folie, Oakville. Visit them at olivesenfolie.com or call 905.845.5483
Ingredients
Snapper
- 4x 6-7 oz. pieces beautiful Snapper
- 2oz butter
- 2oz olive oil
Farro Pilaf
- 6 oz Farro (Spelt)
- 1 tbsp. butter
- 1/4 pc white onion
- 2 cloves garlic, chopped
- 1 ¼ cup fish or lobster stock
- 1 tbsp. fresh lemon juice
- ¼ cup fresh parsley, chopped
- 3-4 leaves fresh mint, chopped
- Salt & pepper (taste)
Fennel Salad
- 4 oz fresh raw fennel, shaved thin
- 4 oz baby spinach
- 4-5 sprigs fresh parsley, chopped
- ½ pint cherry tomatoes, halved
- 1 oz extra virgin olive oil
- Salt & pepper (taste)
Instructions
Snapper
- 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.
Farro Pilaf
- 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
Fennel Summer Salad
- Combine all ingredients together, taste for seasoning.