Snapper With Sage Marie

1. 1

   Preheat oven to 400 degrees.

2. 2

   Puree sage, lemon juice and fish sauce.

3. 3

   Pour through a fine sieve and press to extract all the juice.

4. 4

   Discard solids.

5. 5

   Rinse, trim and thinly slice morels.

6. 6

   Saute in melted butter over medium heat until fragrant, about 5 minutes.

7. 7

   Add half-and-half and simmer until the sauce is thickened, about 10 minutes.

8. 8

   Heat oil in a large ovenproof skillet over medium-high heat.

9. 9

   Sprinkle snapper with salt and pepper and saute, skin side down, for 1 minute, pressing down with a spatula to keep skin flat.

10. 10

    Cook until skin is crisp, about 3 minutes.

11. 11

    Turn over, cook 1 minute, then place in oven for 3 minutes.

12. 12

    Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice.

13. 13

    Place

14. 14

    Each fillet skin side up on a plate and pour sauce around each.

15. 15

    Garnish with sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.