SERVES 4
Herb-infused oil sears in the flavor of the snapper. Cook the snapper with the skin on for an added crunch.
FOR THE OIL:
1⁄2 cup olive oil
1 clove garlic, peeled
10 basil leaves
1 sprig rosemary
1 tbsp. white wine vinegar
Salt
1⁄4 tsp. sugar
FOR THE SNAPPER:
4 8-oz. red snapper filets
Salt and freshly ground pepper
2 tbsp. olive oil
1⁄2 tsp. caraway seeds
1⁄2 tsp. fennel seeds
1 lb. spinach, washed
Juice of 1⁄2 lemon
1. For the oil: Combine oil, garlic, basil, and rosemary in heavy saucepan and boil for 2 minutes; strain. Whisk in vinegar, 2 tbsp. water, a pinch of salt, and sugar; set aside.
2. For the snapper: Season filets with salt and pepper. Score the skin of the fish, being careful not to cut through the flesh. Heat oil in a large skillet over medium heat. Add fish, skin side up. Sprinkle with caraway and fennel seeds. Cook until crisp, about 2 minutes per side. Remove from pan and keep warm.
3. In the same pan, sauté spinach until wilted. Season with salt and pepper. Add lemon juice. Divide spinach among four plates and top with fish. Drizzle with the infused oil.
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