Pesto Red Snapper with Baked Parmesan Fries
Crispy skinned red snapper drizzled with basil pesto, and served with baked parmesan fries. A fun twist to fish and chips.
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Cooking tools:
- Baking rack
- Grater
- Skillet
- Oven
- Refrigerator
- Baking sheet
- Mixing bowl
- Cutting board
- Chef's knife
- Kitchen towel
- Paper towel
- Plate
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 3 skin-on red snapper filets, deboned
- 3 garlic cloves, crushed
- 3 thyme sprigs
- 1 rosemary sprig
- 4 tablespoons (half a stick) unsalted butter
- 1/2 cup prepared basil pesto
- 3 large russet potatoes, cut into fries
- 1/4 cup parmigiano reggiano, finely grated
- 2 teaspoons smoked paprika
- 2 tablespoons herbs de provence
- Kosher salt
- black pepper
- 1/4 cup flat leaf parsley, finely chopped
- 2 teaspoons fresh thyme leaves, chopped
- Vegetable oil for drizzling
- 1 lemon, half sliced, the other half cut into wedges
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