Victorian Gold Seared Snapper

Background and Description

Victorian Gold Seared Snapper is a luxurious dish originating from the Victorian era, a time when culinary experimentation and artistic presentation were paramount. This dish marries the bold flavors of the sea with the richness of a delicate, golden crust. Its elegance and simplicity made it a favorite at lavish dinner parties of the 19th century and continue to delight contemporary palates today. The snapper, prized for its firm texture and mild taste, pairs beautifully with a medley of herbs and a whisper of lemon, embodying the opulence of Victorian gastronomy.

Ingredients

• Snapper - 2 fillets (approximately 200g each)
• Olive oil - 2 tablespoons
• Butter - 1 tablespoon
• Lemon - 1, juiced and zested
• Garlic - 2 cloves, minced
• Fresh thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon, freshly ground
• Fresh parsley - 2 tablespoons, chopped

Preparation Steps

1. Rinse the snapper fillets under cold water and pat dry with a paper towel. This ensures the outer skin becomes crispy during the searing process.
2. In a small bowl, combine the lemon juice and zest, garlic, thyme, salt, and black pepper. Mix well to form a marinade.
3. Rub the marinade evenly over both sides of the snapper fillets. Let them rest for about 10-15 minutes to absorb the flavors.

Cooking Process

1. Heat a non-stick skillet over medium-high heat and add the olive oil. Allow it to heat for about 2 minutes or until it begins to shimmer.
2. Carefully place the marinated snapper fillets skin-side down in the skillet. Sear for 3-4 minutes without moving, until the skin is golden and crisp.
3. Flip the snapper and add the butter to the skillet. As the butter melts, spoon it over the top of the fish to baste and infuse additional flavor. Continue cooking for another 3-4 minutes.
4. Check doneness by inserting a fork gently into the thickest part of the fillet; it should flake easily. If not, cook for an additional minute.
5. Transfer the snapper to a serving plate and let rest for a minute or two.

Serving and Enjoyment

Place the seared snapper on a warm serving plate and garnish with fresh parsley. Accompany with seasonal vegetables or a light salad. To further enhance the dining experience, serve with a chilled glass of white wine, such as a Sauvignon Blanc or Chardonnay, which complements the citrus and herbaceous notes of the dish.

Pro Tip:

For an authentic Victorian touch, serve the snapper with a side of roasted potatoes or a creamy mashed potato tinged with a hint of truffle oil. Cooking the snapper? Use this cooking timer for optimal results.