Ep 31 - Pan Fried Snapper with Anchovy, Tomato and Caper Vinaigrette with Fennel, Orange Salad
EP 31 Laura Cassai
Pan Fried Snapper with Anchovy, Tomato and Caper Vinaigrette with Fennel, Orange Salad
2 tablespoons extra virgin olive oil
1 shallot, peeled and finely diced
1 clove garlic, peeled and finely chopped
6 anchovy fillets, finely chopped
2 tablespoons capers
2 tomatoes, finely diced
1 tablespoon olives, finely sliced
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped dill
1 tablespoon finely chopped coriander leaves plus more for garnish
1 bulb fennel, finely sliced
1 orange, peeled and cut into segments
1 teaspoon balsamic vinegar
2 tablespoons grape seed oil
4 x 100 gram snapper fillets, skin on
35 grams pine nuts, toasted
salt and pepper, to taste
1. To make the vinaigrette, place 1 tablespoon olive oil in a frypan and set over medium heat. Add shallots and garlic and fry until fragrant. Add anchovy fillets, capers and tomatoes and fry a further few minutes. Add olives, parsley, dill and coriander and stir to combine. Remove from heat, season and set aside.
2. Place fennel, orange and remaining tablespoon extra virgin olive oil, balsamic vinegar, salt and pepper in a bowl and toss to combine.
3. Place grape seed oil in a frypan and set over medium heat. Add seasoned snapper fillets, skin side down and cook for 2 minutes. Flip and cook a further 2 minutes.
4. To serve, place fillet on a plate. Top with vinaigrette, sprinkle with pine nuts and garnish with coriander leaves. Serve with fennel and orange salad.