Canele's pan-seared snapper Recipe - Los Angeles Times
At Canele in Atwater Village, chef Corina Weibel serves a perfectly-seared snapper fillet perched atop a striking, delicious pile of vegetables and house-made croutons -- a bread salad of sorts. It...
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Ingredients
- 2 (5-ounce) fillets snapper, preferably barramundi
- 2 teaspoons thyme leaves
- 1/4 cup chopped parsley, plus 1/4 cup whole parsley leaves, divided
- Grated zest of 1 lemon, plus lemon juice for drizzling over the cooked fish
- Grated zest of 1 orange
- 2 1/2 tablespoons best-quality olive oil, plus more for drizzling
- 6 fresh sweet Italian peppers
- 14 cherry tomatoes, halved lengthwise
- 8 Picholine olives, cracked and pitted
- 1/2 cup croutons (see Note)
- 2 shallots, sliced thinly
- 2 tablespoons red wine vinegar
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