INSTRUCTIONS
1
In a medium bowl, whisk the olive oil, scallions, basil, parsley, rosemary, capers, shallots, and lemon zest together. Set aside at room temperature.
2
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, then lay half of the fennel and onion slices in the pan. Cook for about 3 minutes on each side, or until tender and golden brown (don't worry if the slices fall apart). Transfer to a plate and cover to keep warm.
3
Repeat with 1 tablespoon of the remaining olive oil and the remaining fennel and onions. This time, place the lemon halves cut-side down in the skillet alongside the vegetables and cook for about 1 minute, or until they begin to brown on the cut side.
4
Remove the lemons from the skillet and squeeze 1/4 cup of juice from about 4 of the lemon halve into the Salsa Verde.
5
Reserve the remaining lemons for serving.
6
Meanwhile, using a sharp knife, lightly score the skin side of each fillet. Season the fillets with salt and pepper.
7
Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, then lay the red snapper fillets skin-side down in the skillet and cook for about 3 minutes, or until the skin is golden brown and crisp.
8
Turn the fish over and cook for about 1 minute more, or until the fish is barely opaque when pierced in the thickest part with the tip of a small knife.
9
Divide the fennel mixture evenly among four dinner plates and place the fish alongside. Drizzle with the Salsa Verde and serve with the reserved caramelized lemons.
