Thursday, August 4, 2011

Herb Crusted Snapper

So who loves Gordon Ramsay?  Alex does. I think he has a man crush.  But seriously Gordon Ramsay gets much love from this house. I think Gordon Ramsay has become almost more famous to the general population for dropping as many F bombs in a sentence as humanly possible on Hell's Kitchen or for his (slightly) kinder, more gentler side on MasterChef (love that show!) than for his food.  And that's too bad because his food is amazing!  Rumor has it he is opening a restaurant here in Vegas soon and we can't wait.  But for now, we'll just stick to his cookbooks and one pretty awesome app for the trusty iPad.

We own two Ramsay cookbooks: Gordon Ramsay Makes It Easy and Gordon Ramsay's Maze.  The first is easy to cook from.  The second is like following a maze.  Imagine that.  His app, though, called Cook With Me is super cool.  Every recipe has a short video showing him cooking the recipe from start to finish, along with a flip through presentation with step by step pictures and instructions.  He even includes little tips like how to chop an onion super fast.  These recipes are mostly pretty easy to do, especially with the included instructions, and we've yet to find one we didn't like.

Herb Crusted Snapper is adapted from Ramsay's recipe for Herb Crusted Fillets of Brill with Tomato Salsa, found on the Cook With Me app.

2 large fillets of Red Snapper
olive oil
1/4 packaged bread crumbs (or about 2-3 slices of stale bread made into crumbs)
3 oz Parmesan cheese, grated
1 small bunch of parsley
6 oz cherry tomatoes, halved
2 shallots, sliced thin
1 small bunch of basil
salt and pepper

Preheat your oven to 350 F.  Season the fish with salt and pepper and then place it in a hot oiled pan and saute for about 1 minute on each side.  The fish should be golden brown.  Place it on a baking sheet and set aside. Add about 1 Tbsp of olive oil to the empty pan.  Heat the oil and then add your tomatoes and shallots. Season with salt and pepper.  Chiffonade the basil.  (Fancy word for chop, follow the link for instructions!) Add that to your tomatoes and cook for 2-3 minutes.  Now add your bread or crumbs, parmesan and parsley to your food processor and pulse to finely grind them together.  Add a bit of salt and pepper.  Now spoon some of the tomato mixture over your fish portions and then sprinkle them liberally with the breadcrumbs.  Bake for 8 to 10 minutes.  When they come out, plate the fish and drizzle them with a little bit of olive oil.  

This is a great mild fish to try with kids. The twins' favorite fish so far I think.  It was so easy to flake this into finger friendly pieces and so nice to sit down and enjoy dinner without making a second "kid" meal.  Hope you like it!

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