Snapper with Rosemary–Basil Oil

Name: Snapper with Rosemary–Basil Oil
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup olive oil; 1 clove garlic, peeled; 10 basil leaves; 1 sprig rosemary; 1 tbsp. white wine vinegar; Salt; 1 ⁄ 4 tsp. sugar; 4 (8-oz.) red snapper filets; Salt and freshly ground pepper; 2 tbsp. olive oil; 1 ⁄ 2 tsp. caraway seeds; 1 ⁄ 2 tsp. fennel seeds; 1 lb. spinach, washed; Juice of 1⁄2 lemon

Serves
serves 4

Herb-infused oil sears in the flavor of the snapper. Cook the snapper with the skin on for an added crunch.

Ingredients

For the Oil

¹⁄₂ cup olive oil
1 clove garlic, peeled
10 basil leaves
1 sprig rosemary
1 tbsp. white wine vinegar
Salt
¹⁄₄ tsp. sugar

For the Snapper

4 (8-oz.) red snapper filets
Salt and freshly ground pepper
2 tbsp. olive oil
¹⁄₂ tsp. caraway seeds
¹⁄₂ tsp. fennel seeds
1 lb. spinach, washed
Juice of 1⁄2 lemon

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Instructions

Step 1

For the oil: Combine oil, garlic, basil, and rosemary in heavy saucepan and boil for 2 minutes; strain. Whisk in vinegar, 2 tbsp. water, a pinch of salt, and sugar; set aside.

Step 2

For the snapper: Season filets with salt and pepper. Score the skin of the fish, being careful not to cut through the flesh. Heat oil in a large skillet over medium heat. Add fish, skin side up. Sprinkle with caraway and fennel seeds. Cook until crisp, about 2 minutes per side. Remove from pan and keep warm.

Step 3

In the same pan, sauté spinach until wilted. Season with salt and pepper. Add lemon juice. Divide spinach among four plates and top with fish. Drizzle with the infused oil.