Recipe

Crispy Seared Snapper With Herb Jus And Parsnip Slaw Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 250 degrees F.
Step #2 Spice up the potatoes with salt & pepper.
Step #3 Place the potatoes in a small, shallow baking pan.
Step #4 Add the garlic, rosemary & oil.
Step #5 Spice up with salt & pepper.
Step #6 Cover with foil & bake this until tender, about 1 hr.
Step #7 remove this from the oven & cool the potatoes completely in the oil.
Step #8 Remove the potatoes & garlic from the oil.
Step #9 Reserve 1/4 c plus 2 tbsps of the oil.
Step #10 In a large saute pan, over med-heat/flame, add 2 tbsps of the potato oil.
Step #11 When the oil is hot, add the pancetta.
Step #12 Saute for 2 mins.
Step #13 Add the onions.
Step #14 Spice up this with salt & pepper.
Step #15 Continue to saute for 2 mins.
Step #16 Add the peas, confit potatoes & confit garlic.
Step #17 Spice up this with salt & pepper.
Step #18 Continue to saute for 3 to 4 mins or until hot.
Step #19 Set aside, keeping warm.
Step #20 Spice up the fish with salt & pepper.
Step #21 Lightly dredge the fillets in the flour.
Step #22 In a large saute pan, over med-heat/flame, add 1/4 c of the reserved oil.
Step #23 Pan-fry the fish for 3 to 4 mins on each side, until the fish is golden & crispy.
Step #24 Remove & drain on paper towels.
Step #25 To serve: Spoon the potato mixture in the center of each plate.
Step #26 Lay the fish directly on top of the potatoes.
Step #27 Garnish with parsley.
Step #28 Yield: 4 servings.
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