Red snapper with rosemary, miso glazed broccolini, baby peas and fennel puree, sauteed mushrooms with red wine

Red Snapper

Red snapper with rosemary, miso glazed broccolini, baby peas and fennel puree, sauteed mushrooms with red wine

Course Main Course
Cuisine Japanese, Mediterranean

Ingredients
  

Red Snapper with rosemary

  • 2 red snapper fillets, you can use any fish with mild flavor like cod or halibut
  • 2 tsp extra virgin olive oil
  • 1 tsp fresh rosemary
  • 1 garlic clove, minced
  • salt and pepper for taste
  • 2 lemon wedges, for serving

Miso glazed broccolini

  • 1 bunch broccolini/ baby broccoli/ chinese spinach
  • 1 garlic clove, minced
  • 1 tsp ginger, grated
  • 1 bird eye chili, chopped
  • 1 tbsp white miso paste
  • 2 tsp soy sauce or tamari
  • 1 tsp extra virgin olive oil
  • 2 tbsp water

Sautéed mushrooms with red wine

  • 200 g small white mushrooms, whole
  • 1 tbsp butter or ghee or extra virgin olive oil
  • 1/5 cup red wine
  • 1 tbsp fresh flat leaves parsley, chopped
  • 1 tbsp lemon juice

Green peas, fennel and walnuts puree

  • 1 cup frozen green peas
  • 3/4 cup chicken/ vegetable stock
  • 1 tsp fennel seeds (or 1/2 bulb of fresh fennel)
  • salt and pepper for taste

Instructions
 

Red Snapper with rosemary

  • Mix olive oil, garlic and rosemary in the bowl. Pour mixture over the snapper fillets and toss evenly. Sprinkle with salt and pepper.
  • Place marinated snapper in the hotnon-stick frying pan and fry on both sides until golden. Pure the lemon juice over before serving. Plate.

Miso glazed broccolini

  • Place broccolini in the large frying pan and poure 1/2 cup of boiled water. Boil for 1-2 minutes to keep baby broccoli slightly wilted but still deep green and crunchy. Drain and set aside.
  • In the same frying pan, heat olive oil and add ginger, garlic and chili and saute on the low heat until fragrant, but not burnt (1-2 minutes).
  • Add miso paste, soy sauce and water. Stir the ingredients together and cook another 15-30 seconds. Add baby broccoli, toss evenly and cook another 15 seconds. Plate for serving.

Sautéed mushrooms in red wine

  • Heat butter/olive oil in the frying pan and add mushrooms. Saute until golden on each site. Add salt, pepper and red wine. Simmer for 5 minutes. Toss with parsley and lemon juice. Plate for serving.

Green peas, fennel and walnuts puree

  • Place peas, stock and fennel seeds in a saucepan. Bring to boil and simmer after just tender, but still nicely green. Turn off the heat and set aside to cool down a bit. Using the stick blender, blend until smooth. Add tbsp of butter for extra creaminess. Season with sea salt and freshly ground black pepper.
Keyword recipe, sirtfood

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