Butter fried snapper with fingerling potatoes

By Spencer Watts

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20 Mins

Ingredients

Preheat oven to 400F (205C).
In a mixing bowl, toss potatoes in olive oil.
Season with salt and pepper.
Place potatoes on a baking tray with parchment paper, and bake for 12-15 minutes, or until soft.
Remove from heat, and place potatoes on a cutting board.
One at a time, press down on the potato with the bottom of a frying pan to ‘smash’ it.
Reserve for plating.

Remove zest from orange, and reserve.
Clarify butter by melting it in a sauce pan over medium-low heat. Once completely melted, use a spoon to remove all the froth (milk solids) floating over the butter.
Once done, using a small ladle or a big spoon, remove all the clear yellow butter and reserve, leaving the ‘milk’ in the sauce pan.
Pat red snapper fillets dry, and season with salt and pepper.
Heat oil in a frying pan over medium-high heat.
Place fish fillets skin side down in the hot oil, and cook for three to four minutes, or until a nice golden brown crust has formed.
Flip the fish, and add the clarified butter to the pan.
Add rosemary sprigs.
Bring to a boil, and cook for another three to four minutes.
As this is happening, slice the orange and squeeze in juice.
Remove fish from clarified butter.
Serve immediately over smashed fingerling potatoes.
Garnish with rosemary leaves, orange zest and one tablespoon (15 milliliters) of the clarified butter.