Week 4 has been my favorite class so far. First we were taught how to scale and skin a fish. Then, instead of following a recipe from the book the chef taught us a few techniques how to cook fish; grilling, sauteing, and butter roasting. After going over these techniques we were able to experiment with seasonings and sauces to pair with the fish.

I chose to butter roast snapper fillets. I seasoned the snapper with white pepper, salt, cayenne pepper, dill, and Spanish paprika. I then preheated the pan. As the pan was heating I lightly coated the fish with canola oil, then when the pan was hot I placed a tablespoon of oil in the pan. I then placed the fish in the pan, turning the heat down after 30 seconds. When the fish turned white halfway through I flipped the fish and added 4-5 tablespoons of butter to the pan and turned down the heat. As the butter melted I basted the fish with the butter for 1-2 min until the fish was done, squeezing lemon juice over the fish at the very end.

After removing the fish from the pan I drained out most of the butter and added a chopped shallot and garlic. I then deglazed the pan with white wine and reduced it by 3/4. After reducing the wine I added spinach and sauteed the spinach. I served the fish over the spinach.