Ingredients
This base recipe yields 2 servings and can be scaled for refined seafood service, tasting menus, or premium plated coastal entrées.
Base recipe = 2 servings.
- 400 g Red Snapper fillet
- 120 ml olive oil
- 300 g russet potato, sliced
- 28 g black olives
- 28 g capers
- 150 ml dry white wine
- 240 g Roma tomatoes, chopped
- 3 g fresh oregano
- 0.2 g saffron
- 250 ml vegetable stock
Method
- Sauté garlic in olive oil. Add capers, olives, tomatoes, potatoes, and oregano. Deglaze with white wine and simmer until the potatoes are tender.
- Sear the Red Snapper fillet skin-side down until crispy, then finish in the oven at 350°F for 5 to 6 minutes.
- Dissolve saffron in warm vegetable stock and reduce slightly.
- Plate the potatoes and vegetables in the center, spoon saffron broth around, and place the Red Snapper fillet on top.
Chef’s Note: This dish works best when the broth stays light, aromatic, and clean. The saffron should perfume the plate without overpowering the fish, while the olives, capers, and tomatoes bring a balanced coastal salinity and acidity.
| Calories | 480 kcal |
| Fat | 30 g |
| Carbohydrates | 12 g |
| Protein | 40 g |
| Sodium | Varies with olives, capers, and stock |