Ingredients:

  • 2 (6-ounce/170g each) snapper fillets, skin on, scaled
  • 1 tablespoon/15ml olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons/30g unsalted butter
  • 2 cloves garlic, minced
  • 1 (3.75-ounce/106g) can sardines in olive oil, drained (reserve 1 tbsp of the olive oil)
  • 1/4 cup/60ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup/60ml chicken broth (low sodium)
  • 2 tablespoons/30ml lemon juice, freshly squeezed
  • 2 tablespoons/30g cold unsalted butter, cut into small cubes
  • 1 tablespoon/15ml chopped fresh parsley
  • Pinch of red pepper flakes (optional)
  • 1 cup/30g chopped kale, stems removed
  • 1 teaspoon/5ml olive oil
  • Pinch of sea salt

Instructions:

  1. Prepare the Kale 'Seaweed': Toss kale with olive oil and salt. Bake at 350°F (175°C) until crispy, or air fry until crispy. Set aside.
  2. Sear the Snapper: Pat the snapper fillets dry. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the snapper skin-side down in the hot skillet. Press down gently to ensure even contact. Cook until the skin is crispy and golden brown, about 4-5 minutes. Flip the fillets and cook for another 2-3 minutes, or until cooked through and flakes easily with a fork.
  3. Make the Sardine & Lemon Butter Sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant. Mash the sardines with a fork (you can leave some chunks for texture). Add sardines to the saucepan and cook for 1 minute.
  4. Deglaze the pan with white wine and reduce by half. Add chicken broth and lemon juice, and reduce slightly.
  5. Whisk in the cold butter, a few cubes at a time, until the sauce is emulsified and glossy. Stir in parsley and red pepper flakes (if using).
  6. Assemble and Serve: Place the seared snapper on plates. Spoon the sardine and lemon butter sauce over the fish. Garnish with crispy kale 'seaweed.'