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Canele's pan-seared snapper

Time 50 minutes
Yields Serves 2
Canele’s pan-seared snapper
(Glenn Koenig / Los Angeles Times)
1

Combine 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.

2

Heat 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.

3

Remove 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.

4

Heat 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.

5

While 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.

6

Distribute 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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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