Crispy Red Snapper with Warm Roasted Green Tomato and Basil Sauce, Creamy Lemon Polenta, and Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the green tomatoes on a sheet pan, toss them with 1 tablespoon olive oil, a pinch of the salt, and a little of the black pepper. Roast for 15 minutes, until softened and lightly browned at the edges.

2. 2

   While the tomatoes roast, pat the red snapper fillets very dry with paper towels. Season both sides with half of the remaining salt and half of the remaining black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and 2 minced garlic cloves; cook for 2 to 3 minutes until fragrant and soft. Stir in the roasted green tomatoes, white wine vinegar, vegetable broth or water, and half of the basil. Cook for 3 minutes, lightly crushing the tomatoes with a spoon to create a rustic sauce. Adjust with a pinch of salt and pepper, turn off the heat, and keep warm.

4. 4

   In a medium saucepan, bring 720 ml (3 cups) water and the milk to a gentle boil. Lower to medium-low heat and slowly whisk in the instant polenta to avoid lumps. Cook for 5 to 7 minutes, stirring often, until thickened. Add the butter, lemon zest, lemon juice, and a pinch of salt. Keep warm over very low heat.

5. 5

   Heat the remaining 1 tablespoon olive oil in another large skillet, preferably nonstick, over medium-high heat. Place the red snapper fillets skin-side down and gently press them with a spatula for the first 20 seconds so the skin does not curl. Cook for 4 to 5 minutes until the skin is very crisp. Flip and cook 2 to 3 minutes more, until the fish is just cooked through and flakes easily.

6. 6

   In a separate pan or beside the fish if there is room, add the sliced garlic and the baby spinach. Sauté for 1 to 2 minutes until the spinach wilts. Season with a pinch of salt and pepper.

7. 7

   To serve, spoon the creamy polenta onto 4 plates. Top with the sautéed spinach, then a red snapper fillet. Finish with the warm green tomato and basil sauce, and scatter the remaining basil over the top.