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Fish and Shellfish, Healthy Eating, Mains

Canele's pan-seared snapper

Canele's pan-seared snapper
Glenn Koenig / 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 recently caught the attention of staff writer Amy Scattergood. ... Read more

Total time: 50 minutes, plus marinating time | Serves 2
  • 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

Step 1Combine the fish, thyme, chopped parsley, lemon and orange zests in a shallow nonreactive pan and rub the seasonings over the fish. Cover with plastic wrap and refrigerate to marinate for at least 1 hour, up to overnight.

Step 2Heat the oven to 400 degrees. In a medium saute pan, add 2 teaspoons of oil and saute the peppers over medium heat until tender, 8 to 10 minutes, shaking occasionally. Remove from the heat and set aside.

Step 3Remove the fish from the refrigerator; do not bother to shake off the marinade. Season each fillet with one-eighth teaspoon salt and a pinch of pepper, or to taste.

Step 4Heat a large oven-proof skillet over high heat until hot and add 2 teaspoons olive oil. Sear the fish skin-side down for 2 to 3 minutes until the skin is crispy, then flip each fillet over and place the pan in the oven for 5 to 7 minutes until cooked through.

Step 5While the fish is cooking, combine in a medium bowl the cooled peppers, tomatoes, olives, croutons, parsley leaves and shallots. Drizzle in the red wine vinegar and olive oil and toss together as a salad. Season to taste with salt.

Step 6Distribute the salad evenly in a small mound on each plate. Place 1 filet on top of each mound, and drizzle each filet with a squeeze of lemon juice and a light drizzle of best-quality olive oil. Serve immediately.

Note: Adapted from a recipe by Canele chef Corina Weibel. Picholine olives can be found at well-stocked markets. To make croutons, slice half-inch cubes from the inside of a baguette and saute in a pan with just enough oil to lightly coat the croutons for several minutes, tossing occasionally, until golden and crisp.


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