Pan Fried Fillet of Red Snapper with Braised Romaine Hearts and Arugula Dressing

Ingredients:

For the dressing:
2 packed cups/50 g baby arugula leaves, stems trimmed
2 garlic cloves, finely chopped
1 orange, zested
1 lemon, zested
1 lime, zested
1/2 cup/120 ml extra virgin olive oil
Salt and freshly ground black pepper

For the braised romaine:
1 tablespoon/15 ml olive oil
1 onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4 garlic cloves, cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper
2 hearts of romaine lettuce, cut in half lengthwise
1/2 cup/105 ml dry white wine
4 cups/1 liter chicken stock

For the fish:
Four 6-ounce/180-g red snapper fillets
Salt and freshly ground black pepper
2 tablespoons/30 ml extra virgin olive oil
2 tablespoons/30 g butter 
Fresh chervil, for garnish

Method:

To make the arugula dressing:

Place the arugula, finely crushed garlic and citrus zests in a blender. Add half of the olive oil and blend until the arugula mixture is finely chopped, stopping the machine occasionally and pressing down on the arugula mixture to help blend it.

Slowly drizzle the remaining olive oil into arugula mixture, blending until smooth. Season the dressing to taste with salt and pepper.  Keep the dressing in the refrigerator until ready to serve.

To braise the romaine hearts:

Preheat the oven to 350°F/180°C.  Place a medium to large sized roasting pan over a medium to high heat. Add the oil to the hot pan. Add the onion and carrots and sauté about 5 minutes or until they begin to color.

Add the celery, garlic, thyme and bay leaves. Sprinkle generously with salt and pepper. Sauté for a further 3 minutes. Place the romaine halves cut side down over the vegetables in the roasting pan.

Add the white wine to deglaze the pan and then add the chicken stock. Bring the liquids to a simmer. Cover with a lid or aluminum foil and place in the oven for about 25 minutes or until the lettuce is tender but still holds its shape. Remove the pan from the oven and place the romaine hearts on a rack to drain any excess moisture.

Meanwhile, to cook the fish:

Place 2 large nonstick sauté pans over a moderate to high heat. Sprinkle the fish fillets with salt and pepper. Drizzle 1 tablespoon/15 ml of olive oil into each hot pan.

Place 2 fish fillets in each pan and cook for 3 minutes or until golden brown on the bottom. Using a spatula, carefully turn the fish over and cook for 2 minutes or until the fish is almost cooked through and pale golden on the bottom.

Add 1 tablespoon/15 g of butter to each pan and cook for 1 to 2 minutes or until the butter browns slightly and the fish are just cooked through. Spoon the melted butter over the fish fillets.

To serve:

Place one romaine heart on each of 4 plates. Remove the fillets from the pan and place them over the romaine hearts. Drizzle some of the arugula dressing over and around the fish. Garnish with chervil and serve.