Butter fried snapper with fingerling potatoes
Ingredients
Smashed fingerling potatoes:
- 450 grams fingerling potatoes, rinsed
- 3 tablespoons (45 milliliters) olive oil
- Salt and pepper, to taste
Butter fried snapper:
- 225 grams butter
- 4 fillets of red snapper (120 grams each), skin-on
- 1 orange, whole
- 2 sprigs of rosemary
- 2 tablespoons (30 milliliters) canola oil
- Salt and pepper, to taste
Directions
- 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.
Butter fried snapper:
- 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.
