Cooking Instructions
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Step 1
Preheat oven to 285 degrees F (140 degrees C).
Step 2
Start off by preparing the confit
Cherry Tomatoes (300 g)
. Slice up in half the red and green cherry tomatoes. Place them side up on a baking tray. sprinkle with
Salt (to taste)
,
Granulated Sugar (10 g)
,
Fresh Oregano (2 g)
, and 1 tablespoon of the
Olive Oil (15 mL)
.
Step 3
Bake for about 1 hour and 30 minutes. Remove from the oven and set aside.
Step 4
While the tomatoes are slowly cooking, prepare the
Brown Rice (185 g)
. Rinse the cup of brown rice with cold water.
Step 5
Then add 1 1/2 cup water,
Olive Oil (15 mL)
the zest of
Lemon (1)
and the juice of 1/2 lemon. Cook on very low heat until water is completely absorbed. Set aside.
Step 6
Wash and cut about 3 centimeters from the tips of the
Asparagus (250 g)
. Cut each in half and then boil for 5 minutes.
Step 7
Season the
Red Snapper Fillets (500 g)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
, then slightly dust them in
All-Purpose Flour (30 g)
.
Step 8
In a skillet heat remaining
Olive Oil (15 mL)
and
Unsalted Butter (15 g)
, then seared the fish fillet, cooking it for about 4-5 mins on both sides. Just about 1 min from removing the fish from the pan, squeeze the juice of half a lemon.
Step 9
To serve, use a large cookie cutter to shape the rice into a circle.
Step 10
Lay the asparagus on top.
Step 11
Then place the red snapper fillet on top of the asparagus and add a few confit tomatoes.
Step 12
Decorate with
Fresh Parsley (to taste)
.
