Snapper with Rosemary–Basil Oil

  • Serves

    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

  • 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


Step 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.

Step 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.

Step 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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