Red Snapper Marinière
Excellent for the main course of the day's principle meal on days of full abstinence.
4 tablespoons olive oil
4 red snapper fillets, about 8 ounces each
3 tablespoons finely chopped fresh parsley
A pinch of fresh thyme
3 shallots, finely chopped
Salt and freshly ground black pepper to taste
1 cup dry white wine, more if needed
4 teaspoons butter
Finely chopped fresh chervil, as garnish
1. Heat the oil in a good-size skillet. Add the snapper fillets and cook over low-medium heat for 2 minutes. Turn the fillets over.
2. Add the parsley, thyme, shallots, salt, pepper, and the wine. Bring the liquid to a boil. Keep the low-medium heat, cover the skillet, and continue cooking for another 8 minutes. (If wine evaporates, add a few tablespoons extra to keep the moisture in the skillet.)
3. When the fillets are cooked and most of the liquid has evaporated, dot 1 teaspoon butter on the top of each fillet. Cover the skillet for a half minute. Serve immediately, accompanying each fillet with some of the sauce, and topping each with the finely chopped chervil.
Substitutes for Red Snapper: Grouper, Bass, or Rockfish.
Pairs well with coleslaw, steamed or sauteed green vegetables, light breads; Pinot Grigio/Pinot Gris, Pinot Blanc.
Table-side herbs as a substitute for table-side salt or pepper: a dash of fennel or paprika, respectively.