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Snapper Fillet Grenobloise

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Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 slices plain white bread cut into cubes
  • 1000 ml vegetable oil for frying the croutons
  • 50 g plain flour
  • salt and pepper
  • 600 g skinless snapper fillets 150g each portion
  • 50 ml olive oil
  • 150 g butter
  • lemon segments from one lemon in a large dice
  • 20 ml lemon juice
  • 40 g baby capers
  • 20 g parsley washed and finely chopped

Method
 

  1. Assemble your ingredients
  2. In a suitable sized saucepan heat the and test the temperature with a single piece of bread
  3. If hot enough carefully add all your cubed bread and gently stir with a metal spoon until an even golden brown
  4. Remove the saucepan from the heat and drain the croutons and place on kitchen paper and put on the side
  5. In a suitable sized frypan heat the olive oil
  6. Season the fish fillets with a little salt and pepper
  7. Lightly dust with plain flour
  8. Gently place the snapper fillets in the frypan, preferably presentation side down first
  9. Turn the fillets after about 2 minutes
  10. Place the filets on a serving dish
  11. Add the plain butter (or Cafe de Paris butter) to the pan and melt quickly
  12. Add the lemon pieces, lemon juice and capers
  13. Stir in the croutons
  14. Stir in half the parsley
  15. Pour over the fish fillets
  16. Sprinkle with the rest of the parsley
  17. Serve with green salad and French fries

Notes

Cool the deep fry oil after use before straining the oil back into its bottle for future use.
If you are preparing just one portion for yourself, you can finish your sauce in the pan without removing the snapper fillet.