Red Snapper with Fennel & Salsa Verde

Salsa Verde:
1/2 cup Vera Jane's Extra-Virgin Olive Oil
3 Tbsp scallions (white and green parts), finely chopped
2 Tbsp fresh basil, chopped
2 Tbsp fresh flat-leaf parsley, chopped
1 tsp fresh rosemary, chopped
2 Tbsp drained capers, chopped
1 Tbsp minced shallots
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
Vegetables and Fish:
5 Tbsp Vera Jane's Extra-Virgin Olive Oil
3 small fennel bulbs (about 1 lb total), trimmed and cut from tip to core into 1/4-inch thick slices
1 small yellow onion, thinly sliced
4 small lemons, cut in half crosswise
(4) 6-oz red snapper fillets with skin
Kosher salt and freshly ground black pepper

To Make Salsa Verde: In a medium bowl, whisk the olive oil, scallions, basil, parsley, rosemary, capers, shallots, and lemon zest together. Set aside at room temperature.

To Cook the Vegetables and Fish: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, then lay half of the fennel and onion slices in the pan. Cook for about 3 minutes on each side, or until tender and golden brown (don't worry if the slices fall apart). Transfer to a plate and cover to keep warm. Repeat with 1 tablespoon of the remaining olive oil and the remaining fennel and onions. This time, place the lemon halves cut-side down in the skillet alongside the vegetables and cook for about 1 minute, or until they begin to brown on the cut side. Remove the lemons from the skillet and squeeze with 1/4 cup of juice from about 4 of the lemon halves. Stir the juice into the Salsa Verde. Season the salsa to taste with salt and pepper. Reserve the remaining lemons for serving.
Meanwhile, using a sharp knife, lightly score the skin side of each fillet. Season the fillets with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, then lay the red snapper fillets skin-side down in the skillet and cook for about 3 minutes, or until the skin is golden brown and crisp. Turn the fish over and cook for about 1 minute more, or until the fish is barely opaque when pierced in the thickest part with the tip of a small knife.
Divide the fennel mixture evenly among four dinner plates and place the fish alongside. Drizzle with the Salsa Verde and serve with the reserved caramelized lemons.

Makes 4 servings

Allergy Warning: Contains Fish

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