Snapper with Rosemary–Basil Oil

Rosemary-Basil Snapper
Rosemary-Basil Snapper
Herb-infused oil sears in the flavor of the snapper. Cook the snapper with the skin on for an added crunch. Get the recipe for Rosemary-Basil Snapper »Melanie Acevedo

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.
Yield: 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

  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.