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.
2
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.
3
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
4
Sweat onion and garlic in butter until translucent. Add the stock, bring to a simmer, then add Farro.
5
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
6
Combine all ingredients together, taste for seasoning.
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.
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)
Directions
Snapper
1
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.
2
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.
3
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
4
Sweat onion and garlic in butter until translucent. Add the stock, bring to a simmer, then add Farro.
5
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
6
Combine all ingredients together, taste for seasoning.
Notes
Pan Roasted Snapper with Summer Fennel Salad & Farro Pilaf
