Roasted Red Snapper with Peeled Shrimps, Herbs & Lemon Sauce

Ingredients:

1. Red Snapper Fillet - 200 g

2. White Shrimps (peeled) - 50 g

3. Lemon Juice - 1 ml

4. Garlic (gloves, finely chopped) - 1

5. Vegetable Stock - 2 ounces

6. Butter (rolled in flour) - 2 tbsp

7. Parsley (chopped) - 2 tbsp

8. White Wine - 2 tbsp

9. Olive Oil - 1 ounce

10. Lemon Wedges - 1

11. Salt - 1tsp

12. Black Pepper - 1 tsp

13. Onion (chopped) - 5 g

14. Tomato (chopped) - 5 g

For the Mashed Potatoes:

1. Russet Potatoes (peeled, cut into quarters) - 1-2 medium size

2. Salt - 2 tsp

3. Butter - 1 tbsp

4. Dash Pepper

5. Milk (hot) - 1/3 cup

For the Sauteed Vegetables:

1. Large Carrot (cut into 1/2 wedges)

2. Zucchini (cut into 1/2 wedges)

3. Broccoli (cut into 2/3 head florets)

Method of Preparation:

Preheat oven to 280. Place sea bass fillets in a baking pan and drizzle with olive oil, then sprinkle with salt and black pepper. add a little water to the pan to help keep the red snapper moist. Roast red snapper fillet for 15-20 minutes. In a sauté pan add olive oil and chopped garlic. When the garlic and onion start to cook add the shrimp. When shrimps are almost fully cooked add a splash of white wine. Add stock, lemon juice and butter rolled in flour. As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated red snapper fillets. Garnish with sliced lemon and parsley leaves serve with your favourite sides.

For the Mashed Potatoes:

Place potatoes in a small saucepan. add enough water to cover, add 1 teaspoon salt. Bring to aboil. Reduce heat to medium low. cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork drain well. Return potatoes to the saucepan. shake the saucepan gently, cover and leave on low heat for 1-2 minutes to evaporate any excess moisture. Mash the potatoes with a potato masher until no lumps remain, add butter, pepper and the remaining 1 teaspoon salt. Continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

Advice or Comment:

1. Special equipment: a metal steamer basket

2. Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, zucchini and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.

3. While the veggies are steaming, heat a small saute pan over medium heat. Add the butter, and pepper flakes, and cook for 1 minute.

4. Transfer the steamed vegetables to a bowl. Add the butter, and season to taste with salt and pepper. Toss to coat the vegetables evenly.