Basil Balsamic Snapper
For this recipe I use Ponti Balsamic Vinegar of Modena. It is unlike “regular” balsamic as it is thickened and has a rich and creamy taste. If you do not have access to a pe-thickened balsamic vinegar, regular balsamic vinegar can be thickened on the stove top. Pour about 1/2 cup of balsamic vinegar and let simmer until reduced by half. To make sure it is thickened enough, the balsamic should coat the back of a spoon. If looking for a recipe for two, this recipe is easily halved.
- 2 lbs snapper filets
- 6 tbsp plus 2 tsp extra-virgin olive oil, divided
- 1/4 tsp black pepper
- 1 tsp kosher salt, divided
- 4 garlic cloves, chopped, divided
- 2 tbsp Ponti balsamic vinegar, divided, and more for topping
- basil oil, see recipe below.
- 2 cups fresh basil leaves, packed
- 1 tbsp lemon juice
- Heat the oven to 400 degrees F. Line a sheet pan with foil. Place the fish onto the sheet pan.
- Top each filet with 1 teaspoon of oil, 1/8 tsp of black pepper and 1/2 teaspoon of kosher salt. Evenly distribute the chopped garlic and balsamic vinegar on both filets. Gently massage the seasonings onto the fish.
- Place into the oven and roast for 15 minutes, or until the fish reaches 145 degrees F. Remove from the oven and top with the basil oil, balsamic and salt to taste. Serve warm.
For the basil oil
- In a food processor combine six tablespoons of olive oil, two cups of packed basil leaves and one tablespoon of lemon juice. Blitz until the basil is finely chopped. Taste and adjust seasonings. Please note there is no salt in this oil. If serving as a dipping sauce for vegetables or bread, add a pinch of salt to brighten up the oil. If serving with salty foods, do not add salt.