A simple one skillet fish dinner.
The fish that we have today is a skinned red snapper.
Any sustainable firm fish.
I pat it dry as we do with all seafood
or protein of any kind that's going into a pan
and we season it with a little salt
and finely ground black pepper.
We're looking to, oh, six, seven ounces ideally
for the one skillet dish.
Okay, so I'm going to take our asparagus now
and now that they've been trimmed,
we're gonna just barely cut them.
Giant, pretty big pieces cut on the bias
and then we're gonna do the same with our spring onions,
baby leeks or just two bunches of scallions works too.
So we've got a big fat bundle or two skinny bundles.
I'd say about a trimmed pound.
So we started with a pound and a quarter
to a pound and a half of our asparagus
then we're going to take
a couple of beautiful spring onions at a time.
Oh, look, you have the different color.
Yeah, well it's that time of year
and we're gonna cut these again on a giant thick bias cut
and we're going to cook this in one pan
just for the transfer platter
which I have sitting on the stove ready to go
and we're going to dry fry.
What does that mean?
Very little oil, high temperature pan.
I'm using just the largest cast iron skillet in the building
and we're going to add a little bit of oil.
We just don't wanna use really fruity EVOO
that's like really rich and green.
It does not have a high cooking temperature.
So we shove these guys in
and we're gonna put again the lemons cut side down.
I'm gonna season this with salt and pepper.
Okay, so now in the same skillet,
this is a one skillet dinner, we're building it in stages.
In the very same skillet,
I'm going to turn the heat back just a bit
and we're going to add another layer
of any non-aerosol spray
and we're going to put in the fish of your choice,
sustainable seafood.
This is snapper skinned side up.
Why skin side up?
Skinned side up.
To prevent it from curling too much
and you always wanna flip to your presentation side
in this case and there are some fishes
and when we make a fish in a pan
where we want a crispy skin,
that's actually the presentation side
and you would begin the other way.
You want your presentation side up, correct.
So this is seasoned with salt and pepper
and oh, look what we're doing.
We're gonna char another lemon.
Delightful fish spatula.
So we're looking at, oh, about three minutes on each side
for your fish.
A little bit less usually on the second side and fresh thyme
and then we'll spoon our sauce over everybody
altogether at the end.
I'm just gonna transfer this over there
when it's looking perfect
and we're just gonna make that quick sauce.
You can use the Pernod or the vinegar
and John chose the Pernod.
It's a good thing I'm here, otherwise.
Oh, otherwise, it would be terrible.
It'd be off the rails.
Really?
Splash of Pernod.
Half a cup of Sancerre.
I say per yes to Pernod.
And our slabs of butter.
And our charred lemons cut side up
so that the juice goes in the pan
and the seeds stay with the skin.
Okay, so now we're going to take our veg
and we scatter it back in the pan
and we're going to scooch our fish in here as well.
Scooch, is that a technical term?
Scooch, it's a very technical old French cooking term.
Le scooch.
And then we do another technical cooking term, the tip.
The tip and spoon.
Spoon a little juice over everybody.
We just take our reserved tarragon and parsley.
Scatter that all over.
There we go, guys.
Wow.
Lovely.
Round of applause.