Grenoble Style Fish (Snapper Grenobloise) (French) recipe

Peel and slice the potato.

Poach the potato in olive oil.

Season the snapper only on the flesh side.

Pan-fry the snapper skin side down for 3-4 minutes to crisp the skin.

Flip the snapper and cook for another 3-4 minutes on the flesh side.

Add a handful of baby spinach leaves to the pan.

Drizzle with olive oil, add salt, and a dash of fish stock.

Prepare the sauce with butter, sourdough croutons, slivers of almonds, small segments of peeled lemon, capers, fresh thyme, parsley, and semi-dried tomatoes.

Emulsify the juices with the butter in the pan.

Spoon the sauce over the fish and garnish.

Equipment Needed

Spice Level:

Dietary