Here's a simple, yet elegant dish, courtesy of the chef from Scoma's in San Francisco:
SNAPPER ROMANO
Ingredients:
Fish
· 4 Pacific rock cod, or other firm fleshed fish fillets
· 1 cup all-purpose flour
· 2 Tbs olive oil
· salt and pepper to taste
Sauce
· 1 tsp garlic, finely chopped
· ½ tsp lemon juice
· 2 Tbs butter, cubed and slightly chilled
· 2 Tbs Mushroom, sliced
· 2 Tbs yellow onion, sliced
· 1 scallion, white part only, sliced
· ¼ tsp oregano
· 2 cups marinara sauce
· 1 cup bay shrimp
· salt and pepper to taste
Instructions:
In a sauté pan or skillet, heat olive oil over medium-high heat until shimmering. Dry fish fillets with paper towels, season with salt and pepper, dredge in flour, and sauté until cooked through, 3 to 4 minutes per side. Remove fish and keep warm.
Reduce heat to medium, add garlic to the sauté pan and cook, stirring constantly, until it just starts to get golden brown, about 30 seconds. Remove from heat, add lemon juice and butter and swirl the pan until butter just melts. Add mushroom, onion, scallion, and oregano and sauté until soft. Add the marinara and shrimp and bring to a boil. Remove from heat and season with salt and pepper to taste. Pour sauce over fish fillets.