Preheat oven to 285 degrees F (140 degrees C).
Start off by preparing the confit Cherry Tomato (300 gram). 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 tablespoon), Fresh Oregano (1 tablespoon), and 1 tablespoon of the Olive Oil (1 tablespoon).
Bake for about 1 hour and 30 minutes. Remove from the oven and set aside.
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 tablespoon) 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 (250 gram). Cut each in half and then boil for 5 minutes.
Season the Red Snapper Fillet (500 gram) with Salt (to taste) and Ground Black Pepper (to taste), then slightly dust them in All-Purpose Flour (1/4 cup).
In a skillet heat remaining Olive Oil (1 tablespoon) and Unsalted Butter (1 tablespoon), 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.
To serve, use a large cookie cutter to shape the rice into a circle.
Lay the asparagus on top.
Then place the red snapper fillet on top of the asparagus and add a few confit tomatoes.
Decorate with Fresh Parsley (to taste).