Recipe

Pan Seared Red Snapper with a sweet potato puree & roasted tomatoes January 05 2017

by Chef Sharin

Wow your friends and family alike with this simple but ever so delicious dish. With this dish you can make it very healthy or you can make it a rich creamy dish with the addition of butter and cream. There are 3 parts: making the sweet potato puree, roasting the tomatoes & panfrying the fish. The sweet potato can be prepared ahead of time, and warmed up before serving.

Ingredients: for 4 persons

  • 4-8 filet red snapper or trout with skin
  • 2 big sweet potatoes (800g)
  • cherry tomatoes (20 pieces)
  • salt (kosher or sea salt)
  • black pepper
  • garlic(4 cloves)
  • olive oil
  • milk or cream (optional)
  • butter (optional)

Sweet potato puree (taste great with steaks too):

Heat oven to 200 degrees celcius. Cut sweet potato (skin on is healthier) in cubes, place in a baking dish with the whole garlic cloves, add black pepper and salt to taste with 2 tablespoons of olive oil. Bake for 20 minutes (or until potatoes have softened). Put the ingredients in the blender and puree (here you can add some cream and butter to make the dish richer).  

Tip: You can also serve the sweet potato just roasted, without puree

Grilled Tomatoes:

You can make this at the same time you roast the sweet potatoes. Heat oven to 200 degrees celsius. Toss the tomatoes with olive oil, salt & pepper, place in a lined baking tray and roast for 10 minutes (if you like it softer, roast a bit longer).

Tip: Add some dry Italian herbs mix before roasting, tastes amazing

Red Snapper or Trout:

Prepare this last as it takes only 3 minutes. Pat fish dry with paper towel; season both sides with salt and pepper. In a non-stick pan heat oil or butter on medium heat. Place fish skin side down, press each filet with a spatula for about 20 seconds to prevent it from curling and fry for 2 or 3 minutes (depending on thickness, skin should become crispy). Flip the fish and cook the other side for another minute or until cooked through. Serve skin side up.

Plate up as you wish, garnish with a sprinkle of fresh herbs and enjoy.

Tip: Don’t over cook the fish, 3 minutes doesn’t seem long, but if it is a thin filet, as mine was on the picture above, it will be more than enough.

Tip: You can use any fish for this dish, if you don't have the skin on, fry both sides equally.  The thicker the filet, the longer the cooking time.  Alternatively, if you are making this for a large group, you can also broil the fish in the oven.

Feel free to email me at sharin.khondker@falaque.com if you have any questions or suggestions, I always love to have a chat.