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Pan-Seared Red Snapper Fillet Provençal

By Chef David Denis


  • 1 pint red and yellow grape tomatoes 
  • 1 tbsp cornstarch 
  • 1/2 cup water
  • Juice of one lemon 
  • 1/2 cup plus 2 tbsp olive oil, divided 
  • 1 lb. skin-on red snapper fillet 


  • Sea salt to taste 
  • Black pepper to taste 
  • 3 scallions, chopped 
  • 1 garlic clove, crushed 
  • 1 tbsp fresh thyme , chopped 
  • 6 leaves fresh basil, choppe


Step 1. Preheat the oven the 190 degree on the convection setting

Step 2. Fill a bowl with ice water and set aside. Fill a mediu, saucepan 2/3 to the top with water and bring to a boil. Add heirloom and grape

tomatoes to boiling water and cook for 45 seconds, then use a slotted spoon to transfer tomatoes to the ice water. Once cool enough to handle, remove the skin from the tomatoes and

discard. Place the peeled tomatoes in a medium bowl, crush them with your hands or a fork and set aside.

Step 3. In a small bowl, mix the cornstarch, water and lemon juice and set aside.

Step 4. Preheat a de Buyer carbon-steel fry pan over medium heat and add 1⁄2 cup of the olive oil. Season the snapper fillets with salt and pepper. Once the oil is hot, place the snapper skin side down and cook until a dark crust forms, about 5 minutes (do not flip the fillet as it cooks). Transfer the pan to the oven and cook for 2 minutes more.

Step 5. In a medium sauté pan over medium-high heat, warm the remaining olive oil. Add the scallions and garlic and cook until fragrant, about 30 seconds. Add the tomatoes and their juices along with the thyme and basil and season to taste with salt and pepper. Add the cornstarch mixture and cook, stirring occasionally, for 1 minute.

Step 6. Remove the pan from the oven and, using a spatula, transfer the snapper to a serving plate. Pour the sauce over the snapper and serve immediately.




 Chef David Denis 

Maître Cuisinier de France

It is an immense honor of mine to hold the title of Maître Cuisinier de France. The Association of Maîtres Cuisiniers de France promotes professional excellence through numerous national and international cooking competitions. Its members serve on juries for official competitions: “Meilleur Ouvrier de France”, International Pierre Taittinger Prize, Prosper Montagné Culinary Prize, Curnonsky Prize, Bocuse d’Or, National Trophy for Cuisine and Pastry-making, etc. The association also organizes competitions for the Best Apprentice Chef in France and the Best Apprentice Chef in Europe.