Herb Crusted Snapper

Preparing and cooking fish is one of those kitchen tasks that I throughly enjoy doing because it always challenges my finesse skills and attention to detail throughout the process.. A big thick piece of steak can be tossed around a little, but a slender delicate filet of fish has to be handled with a gentle hand and attentive eye…its sort of a Goldiocks kind of thing unfortunately. At the end of the day you have to just get in there and figure out how to cook the fish you enjoy the most in the most effective way you know how, but the more you cook with fish, the more you will develop a confident hand in general cookery. Hope you guys enjoyed the recipe and be sure to leave questions down below for an upcoming Q&A!!!

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INGREDIENTS:

3 filets of red snapper (any small white fish will do)

Bread crumbs:
2-3 slices of bread
2 tbsp of parsley
1 sprig of thyme
2 tbsp basil
1/2 clove garlic

Creamy pilaf:
1/2 cup brown rice
1 cup chicken stock
1/4 cup minced onion
1 clove minced garlic
2 tsp picked thyme

Hazelnut brown butter:
2 tbsp halved/shelled hazelnuts
3 tbsp butter
2 tbsp lemon juice

Petit basil leaves for garnish