Pan-fried Red Snapper Fillet with Asparagus and Confit Tomatoes

Start off by preparing the confit Cherry Tomatoes (2 cups) . 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 (1 Tbsp) , Fresh Oregano (1 Tbsp) , and 1 tablespoon of the Olive Oil (1 Tbsp) .

While the tomatoes are slowly cooking, prepare the Brown Rice (1 cup) . Rinse the cup of brown rice with cold water.

Then add 1 1/2 cup water, Olive Oil (1 Tbsp) the zest of Lemon (1) and the juice of 1/2 lemon. Cook on very low heat until water is completely absorbed. Set aside.

Wash and cut about 3 centimeters from the tips of the Asparagus (1 3/4 cups) . Cut each in half and then boil for 5 minutes.

Season the Red Snapper Fillets (1.1 lb) with Salt (to taste) and Ground Black Pepper (to taste) , then slightly dust them in All-Purpose Flour (4 Tbsp) .

In a skillet heat remaining Olive Oil (1 Tbsp) and Unsalted Butter (1 Tbsp) , 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.

Decorate with Fresh Parsley (to taste) .