Start by filleting the red snapper and remove any bones and scales. Prepare a marinate in a bowl by mixing together some olive oil, orange zest, orange juice, fish stock and white wine. Brush over the fish on both sides for flavour. Next, use the same mixture to braise the chicory in the oven for 30 minutes at 160`c. Finally, cook the red snapper fillets in a hot, non stick pan for just 2 minutes on each side and serve with the braised chicory.

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