Crispy Snapper with Prawns, Roasted Fennel Cream and Warm Grape-Caper Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel on a tray with 2 tablespoons olive oil, the 2 whole garlic cloves, 1/2 teaspoon salt, and a little pepper. Roast for 25 minutes at 220 °C / 425 °F until the fennel is tender and browned at the edges.

2. 2

   While the fennel roasts, pat the snapper fillets and prawns dry with paper towels. Season the snapper with 1/2 teaspoon salt and pepper. Toss the prawns with the sweet paprika, 1 tablespoon olive oil, a pinch of salt, pepper, and half of the lemon zest.

3. 3

   Transfer the roasted fennel and roasted garlic to a saucepan. Add half of the chopped shallot, 60 ml / 1/4 cup white wine, and the fish stock. Cook over medium heat for 5 minutes until slightly reduced. Stir in the heavy cream and cook 3 minutes more. Blend until smooth and adjust with salt and pepper. Keep warm over very low heat.

4. 4

   For the warm vinaigrette, heat 1 tablespoon olive oil and 1 tablespoon butter in a small skillet over medium heat. Add the remaining shallot and the 2 chopped garlic cloves; cook for 2 minutes without letting them brown too much. Add the grapes, capers, and 60 ml / 1/4 cup white wine. Cook for 2 to 3 minutes until the grapes just begin to soften. Remove from the heat and whisk in the Dijon mustard, remaining lemon juice, chopped parsley, and 1 tablespoon olive oil. Keep warm.

5. 5

   Heat a large nonstick or steel skillet over medium-high heat. Add 1 tablespoon olive oil. Place the snapper fillets skin-side down and press gently for the first 30 seconds so they do not curl. Cook for 4 to 5 minutes until the skin is crisp. Flip, add 1 tablespoon butter, and cook 1 to 2 minutes more, basting the fish with the butter, until just cooked through.

6. 6

   In another skillet, sauté the prawns over medium-high heat for 1 to 2 minutes per side until pink and cooked through. Add the reserved fennel fronds at the end for a few seconds to perfume them.

7. 7

   To serve, spoon the fennel cream onto the plates. Set a snapper fillet on top and arrange the prawns around it. Finish with the warm grape-caper vinaigrette over and around the fish. Serve immediately.