Red Snapper With Fennel and Salsa Verde | Dorothy Lane Market

Red Snapper With Fennel and Salsa Verde

PREP TIME 20 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters


For the salsa verde

  • ½ cup Vera Jane's Extra-Virgin Olive Oil
  • 3 Tbsp scallions, thinly sliced
  • 2 Tbsp fresh basil, 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

For the fennel 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 red snapper fillets with skin (about 6-oz each)
  • Kosher salt and freshly ground black pepper


In a medium bowl, whisk the olive oil, scallions, basil, parsley, rosemary, capers, shallots, and lemon zest together. Set aside at room temperature.
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 1/4 cup of juice from about 4 of the lemon halve into the Salsa Verde.
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.


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