Coriander-Dusted Snapper with Fennel, Saffron, and Lemon

Oxmoor House
Coriander-Dusted Snapper with Fennel, Saffron, and LemonRecipe
Photo: Oxmoor House


This dish is a nod to quick-moving sauté cooks everywhere--the ones you love to watch in open kitchens. It's your turn. Use a mandoline or v-slicer to cut the fennel bulb and sweet onion like a pro.
Serves 4 (serving size: 1 fillet and about 1/2 cup vegetables)


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3 tablespoons fresh lemon juice
1/8 teaspoon saffron threads
1/2 cup Wondra flour
1 tablespoon ground coriander
1/2 teaspoon ground red pepper
4 (6-ounce) snapper fillets
2 tablespoons olive oil
1 tablespoon butter
1/2 teaspoon fine sea salt
1 1/2 cups fennel bulb shaved razor thin
1 1/2 cups sweet onion shaved razor thin
2 garlic cloves, peeled and thinly sliced
1 cup diced yellow tomato
2 tablespoons roughly chopped fresh flat-leaf parsley


Hands-on: 25 Minutes
Total: 25 Minutes

In a small bowl, combine the lemon juice and the saffron. This process is called "blooming" and allows the saffron to open up in flavor and color. Set aside.

Heat a skillet large enough to hold all four fillets. Medium heat.

In a bowl, combine the flour, coriander, and red pepper.

Dredge the fish fillets in the flour and fully dust off, as if to try to remove almost all of the flour. Transfer back and forth between your hands, gently patting. If you've ever seen a tortilla made by hand, use that same motion.

Add the olive oil and butter to the pan. Swirl and warm the butter until its aroma is toasty and starts to foam.

Gently slide the fillets into the pan, skin sides down, leaving a fair amount of space between them.

Now, don't move the fillets until the edges start to brown a bit, like a properly made pancake. This should take about 4 minutes. It's better to adjust the flame than to rustle with the fish. I promise.

Using a thin fish turner, flip the fillets. Season with salt. Cook for another 2 minutes or so, or until one sacrificial piece (yours) flakes off nicely, but is still translucent. Transfer the fillets to a plate for a moment while you cook the vegetables.

Add the fennel, onion, and garlic to the pan. Cook 1 minute. Turn the heat to low and continue to stir and sweat the vegetables until translucent, about 2 more minutes.

Now, add the tomato and saffron mixture. Raise the heat to medium, stir, and sauté until saucy. Sprinkle with the parsley.

Created date

September 2014

Nutritional Information

Calories 364
Fat 12.5 g
Satfat 3.3 g
Monofat 6.1 g
Polyfat 1.7 g
Protein 39 g
Carbohydrate 24 g
Fiber 4 g
Cholesterol 71 mg
Iron 2 mg
Sodium 457 mg
Calcium 117 mg