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RECIPE
13 INGREDIENTS12 STEPS2HR

Pan-fried Red Snapper Fillet with Asparagus and Confit Tomatoes

4.5
2 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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There is nothing like seafood, no steak or pasta or pizza can win me over some fresh fish!

2HR

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1.1 lb
Red Snapper Fillets
1 3/4 cups
to taste
3 Tbsp
2 cups
Cherry Tomatoes
1 Tbsp
Fresh Oregano
to taste
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Nutrition Per Serving
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CALORIES
712
FAT
32.0 g
PROTEIN
60.0 g
CARBS
47.9 g

Directions

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Step 1
Preheat oven to 285 degrees F (140 degrees C).
Step 2
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).
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 (1 cup). Rinse the cup of brown rice with cold water.
Step 5
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.
Step 6
Wash and cut about 3 centimeters from the tips of the Asparagus (250 gram). Cut each in half and then boil for 5 minutes.
Step 7
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).
Step 8
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.
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).

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Nutrition Per Serving
Calories
712
% Daily Value*
Fat
32.0 g
41%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
102.5 mg
34%
Carbohydrates
47.9 g
17%
Fiber
7.9 g
28%
Sugars
14.6 g
--
Protein
60.0 g
120%
Sodium
253.9 mg
11%
Vitamin D
--
--
Calcium
193.2 mg
15%
Iron
5.6 mg
31%
Potassium
326.7 mg
7%
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