Chef Chuck's Italian Red Snapper

Dentice

Catch of the Day !

This crispy snapper was so moist and the tomatoes and shallots gave it a light delicate flavor. The fresh lemon juice added a bright zing! A great pairing with the garlic spinach and beans
for a smooth texture.

Red Snapper

1 pound red snapper
1 egg, beaten

1/2 cup breadcrumbs
1 cup canola oil
1 tomato, diced

3 shallots, diced
1 tablespoon fresh

rosemary, chopped

juice of 1/2 a lemon

Spinach

fresh organic spinach

1 tablespoon extra virgin olive oil

2 garlic cloves, minced
1/4 cup cannelloni beans

salt and pepper to taste

Wash and pat dry fish, dip in egg then breadcrumbs. Heat oil in frying pan and brown fish 3 minutes on each side, set aside. Pour out the oil and saute onions, tomatoes, rosemary and lemon juice cook for about 2 minutes. Plate fish and top with tomato toppings. Wash and dry spinach, heat olive oil in pan add garlic cook for 30 seconds add spinach, salt and pepper cook on low, till leafs are wilted add beans remove from heat.
Serves 2