Yield: 6 Servings

Ingredients:

Tomatoes

• 12 Roma tomatoes
• Olive oil
• Salt and fresh black pepper, to taste
  
  
Potatoes
• 2 pounds potatoes, peeled and halved, in cold water
• ½ cup heavy cream
• ¼ cup roasted garlic
• ¼ cup horseradish
• Salt and black pepper, to taste
  
  
Snapper
• 6 (6 ounce) red snapper filets
• 2 teaspoons olive oil
  
  
Crust
• 1 cup coarse breadcrumbs
• 5 ounces roasted sliced mushrooms
• 2 ounces pesto
• 1 ounce chopped mixed herbs (chives, tarragon, thyme, dill)
• 1 ounce clarified butter
  
  
Sauce
• Lemon, peeled, cleaned, seeds removed
• Shallots, fine dice
• 1 cup chardonnay
• ½ cup heavy cream
• 1 pound butter
• ¼ ounce capers
  
  
Spinach
• Shallots, julienned
• ½ ounce chopped garlic
• 1 pound baby spinach
• Salt and fresh black pepper, to taste

For Tomatoes:
Preheat oven to 400°F. Slice tomatoes in half lengthwise. Remove stem portion. Place in roasting pan and coat lightly with oil. Season with salt and pepper. Roast until tomatoes are tender.

For Potatoes:
Bring potatoes and cold water to cover to a boil. Cook, uncovered, until potatoes are fork tender. Drain and mash potatoes. Stir in cream, garlic and horseradish. Season with salt and pepper.

For Crust:
Combine all ingredients.

For Snapper:
Preheat oven to 375°F. Season and sear the snapper, skin side up over medium heat. Flip fish and place crust on top. Bake in oven approximately 8 minutes.

For Sauce:
Reduce wine to ½ cup with lemon and shallots. Add cream and reduce by 2/3. Whisk in the butter over low heat and add capers when butter is melted. Season with salt and pepper to taste.

For Spinach:
Right before service, heat olive oil over medium heat in sauté pan. Add garlic and shallots and cook to aroma, about 1 minute. Add spinach and sauté until spinach is wilted.

To Serve:
Arrange one snapper filet per plate, some potatoes, and some spinach.