Had to make this red snapper dish again. This time I paired it with some broccolini & lovely eggplants from @sowinlovefarm
Recipe:
For the fish you will need: fresh wild caught red snapper , Castelvetrano olives , capers, garlic , lemon , Italian parsley , Herbs de Provence , olive oil, champagne or white balsamic vinegar, Himalayan pink salt & black pepper.
Chop the garlic, cut the olives, chop the parsley. Cut 1 larger lemon in half. Slice half, juice the other half.
Mix olive oil with the lemon juice, vinegar, salt, pepper, herbs and add the capers, sliced olives, garlic & parsley. Stir well.
Rinse and pat dry the red snapper filet. Place filet skin side down in roasting or Pyrex pan. Coat well with the dressing. Place lemon slices on top. Let fish marinade in this mixture while you warm up the oven to 400 degrees.
Roast fish on middle rack at 400 for approx. 15 minutes until fish reaches 137-140. Take out and let fish rest for a min of 5 minutes.
When you finish the dressing/marinade for the fish, start working on the veggies.
For the veggies: broccolini , baby eggplants , garlic & red onion (or use shallots), olive oil, Italian parsley , salt & pepper.
Slice the eggplant into 1/6” slices. Cut the broccolini on the bias into approx. 1” pieces. Chop the garlic, onion &/or shallots.
Heat up pan on medium heat. Add olive oil. Sauté the onions first, then the garlic, then add the eggplant. Once the eggplant is cooked on one side, flip over and add the broccolini. Season all and cook stirring frequently until eggplant is done and the broccolini still have slight crunch to them. Sprinkle with fresh parsley.
Plate fish, drizzle with the marinade and a bit more lemon juice. Serve with the veggies.
Enjoy!
#inthekitchenwithnora
