Lunchbreak: Pan roasted Florida red snapper, prepared by Bernie’s Lunch and Supper chef Ryan Sand

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Chef Ryan Sand

Bernie's Lunch and Supper
660 N. Orleans Street
Chicago
(312) 624-9892
www.bernieslunchandsupper.com

Pan Roasted Florida Red Snapper

Ingredients:
2 6 oz red snapper fillets
kosher salt and freshly ground black pepper
4 Tablespoons extra virgin olive oil
1 Tablespoon butter
1 clove garlic, in the skin, smashed
1 spring fresh thyme

2 Tablepoons extra virgin olive oil
2 ea spring onions, halved
1/4 cup fennel bulb, diced
2 cloves garlic, minced
1/2 teaspoon red chili flakes
1/4 cup zucchini, diced
1/4 cup yellow squash, diced
1 pint sungold cherry tomatoes, halved
1 Tablespoon sherry vinegar or red wine vinegar
kosher salt and freshly ground black pepper, to taste

1/4 cup roughly chopped basil leaves
3 sprigs fennel fronds
1/4 cup baby arugula leaves
juice of 1/2 a lemon

Directions:
Heat a medium sized saucepan over medium high heat and add the 2 Tbs of olive oil. Heat until just shimmering, then add in the spring onions and saute until nicely caramelizedÍž add in the garlic and chili flakes, and cook a minute longer until tender. Add in the summer squash, stir together with the onions and fennel, and cook for 5-6 minutes until the squash begins to brown slightly and become tender. Stir in the sungold tomatoes and season to taste with salt and pepper. Cook for another 10 minutes until the tomatoes have softened and released their juices. Finish with sherry vinegar and keep hot. In a medium saute pan, heat the remaining olive oil over medium heat until just shimmering. Season the snapper on both sides with salt and pepper. Slide the fish, skin side down into the pan, and press down gently to keep the flesh from curling up. Sear the fish for 2- 3 minutes until golden brown, then add in butter, thyme and garlic. Using a spoon, baste the flesh side of the snapper until cooked through, about 1-2 minutes more. Transfer the fish to a plate with a spatula and discard the melted butter. To finish, spoon a 1/2 cup of the squash/tomato sauce onto 2 warm dinner plates. Place 1 piece of snapper in the middle of each plate. In a small bowl, toss together the fennel fronds, arugula leaves basil. Season with lemon juice. Arrange the salad around the fish.