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Description

Snapper with Melted Leeks, Capers, Shallots, and Lemon Beurre Blanc

For the Snapper:

• 2 Yellowtail Snapper Fillets
• Olive oil
• Butter
• Salt and pepper

Preparation:

1. Preheat the oven to 400°F (200°C).
2. In a sauté pan, heat olive oil until smoking.
3. Season the snapper fillets with salt and pepper.
4. Place the fillets skin side down in the hot pan.
5. Add butter to the pan and transfer it to the preheated oven.
6. Roast for about 3 minutes or until the snapper is cooked through.

For the Sauce:

• 3 leeks, sliced (use the yellow part only)
• 1 shallot, sliced
• 2 garlic cloves, sliced
• ½ cup capers
• 1 cup heavy cream
• 1 lemon
• ¼ cup chopped parsley
• ½ cup Veranda Rose wine
• 2 tbsp butter
• Salt and pepper to taste

Preparation:

1. In a sauté pan or saucepot, heat olive oil.
2. Add sliced garlic and cook until toasted.
3. Add shallots and cook for 1 minute, then add leeks.
4. Pour in Veranda Rose wine and cook until reduced by half.
5. Add capers, heavy cream, and butter. Cook over medium heat for about 6 minutes.
6. Squeeze the juice of the lemon into the sauce and add chopped parsley.
7. Season the sauce with salt and pepper to taste.

To Serve:

Place the pan-roasted snapper fillets on serving plates and spoon the melted leeks, capers, shallots, and lemon beurre blanc sauce over the top. Garnish with additional chopped parsley if desired. Serve immediately and enjoy!