Snapper with Rosemary–Basil Oil Recipe | SAVEUR

Snapper with Rosemary–Basil Oil

Herb-infused oil sears in the flavor of the snapper. Cook the snapper with the skin on for an added crunch.

Snapper with Rosemary–Basil Oil
An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper.
serves 4

For the Oil

12 cup olive oil
1 clove garlic, peeled
10 basil leaves
1 sprig rosemary
1 tbsp. white wine vinegar
Salt
14 tsp. sugar

For the Snapper

4 (8-oz.) red snapper filets
Salt and freshly ground pepper
2 tbsp. olive oil
12 tsp. caraway seeds
12 tsp. fennel seeds
1 lb. spinach, washed
Juice of 1⁄2 lemon

Instructions

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.
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.
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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