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Pan seared snapper with sundried tomato tapenade & a salad with a saffron basil vinaigrette

Method

  • Place the vinegar and saffron in a pot and reduce by three-quarters. Set aside to cool. 
  • Process the sundried tomatoes, garlic, capers , 15 gm basil, the parsley and oil in a processor until smooth with seasonings to taste. 
  • Then process the saffron liquid with the remaining basil, salt, pepper, sugar and mustard, adding 200 ml oil little by little, once you’ve done so, continually mixing. Taste for seasoning. 
  • Season the fish and panfry in a thin layer of hot oil in a large heavy-bottomed pan, skin side down, adding the butter when almost ready. Then turn over and briefly cook on the other side. Drain. 
  • To serve, neatly mound the lettuce on individual plates and arrange the fish alongside. Spoon a dollop of tapenade on top and sprinkle with the vinaigrette. 
  • Warren Carie – Livebait, Docklands

Ingredients

  • 200 ml white wine vinegar
  • a good pinch of saffron threads
  • 150 gm sundried tomatoes, chopped
  • 20 gm crushed garlic
  • 40 gm capers, rinsed
  • 40 gm chopped fresh basil
  • 15 gm chopped fresh parsley
  • 50 ml olive oil
  • sea salt & freshly ground pepper
  • a pinch of sugar
  • 10 gm Dijon mustard
  • canola or vegetable oil
  • 4 x 180 gm snapper fillets, skin on & scaled
  • a good handful of mixed baby lettuce leaves
  • 3 small dollops of butter
  • lettuce leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm