Cooking Instructions
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Step 1
Pat the
Red Snapper Fillets (250 g)
with kitchen paper and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Wash the
Cherry Tomatoes (5)
and slice up the
Fennel Bulbs (1 bulb)
Rinse under water
Step 3
In a skillet heat up 1 tsp of
Extra-Virgin Olive Oil (2 mL)
and
Garlic (1 clove)
on a medium high heat, when the garlic turns a light golden color add the tomatoes, season with salt and pepper.
Fresh Basil Leaves (3)
and
Dried Oregano (2 g)
to the seared tomatoes and sauté for 1 minute . Remove from the heat.
Step 4
Puree the tomatoes, garlic and
Vegetable Broth (60 mL)
with an immersion blender. Set aside.
Step 5
In a clean skillet add the remaining
Extra-Virgin Olive Oil (2 mL)
when warm add the sliced fennel, salt and pepper and cook on medium until fennel is tender. Remove and set asides
Step 6
In the same skillet sear the fish fillet skin down. When the skin is golden and crispy, turn the fish over and continue cooking. Once the fish is cooked, remove the heat. Pour the tomato sauce into a plate, add the cooked fennel.
Step 7
place the cooked fillet onto the plate. Decorate with some fresh fennel leaves, drizzle some extra-virgin olive oil and serve it up.
