Pan-fried Red Snapper fillet with Asparagus and Confit Tomatoes

There is nothing like seafood, no steak or pasta or pizza can win me over some fresh fish!

As I am always looking for quality seafood to buy in Shanghai, without breaking the bank, I was VERY interested when I found this red snapper fillets sold at for ONLY 38 RMB (500 gr)

The fish is frozen, but somehow retain its freshness and flavor.  The portion was also big enough to feed myself and my boyfriend, so quite a bargain for 38 RMB.

I have just pan-fried it and pair it with some confit tomatoes and steamed asparagus on a bed of lemon brown-rice.

Here is the recipe, hope you like it!

Ingredients (serves 2):

  • 500 gr red snapper fillet
  • 250 gr fresh asparagus
  • 1 cup of brown rice
  • 1/4 cup flour
  • salt and pepper
  • 3 tbsp of olive oil
  • 1 tbsp unsalted butter
  • 300 gr cherry tomatoes (green and red)
  • 1 tbsp sugar
  • 1 tbsp oregano
  • 1 whole lemon

Start off by preparing the confit tomatoes. Slice up in half the red and green cherry tomatoes. Place them side up on a baking tray. sprinkle with salt, sugar, oregano and 1 tbsp of olive oil.


Bake at 140 for about 1 h and 30 min. Remove from the oven and set aside


While the tomatoes are slowly cooking, prepare the rice. Rinse the cup of brown rice with cold water.


Then add 1 and 1/2 cup of water, 1 tbsp of olive oil, the zest of one lemon and the juice of 1/2 lemon. Cook on very low hear until water is completely absorbed. Set aside


Wash and cut about 3 cm from the tips of the asparagus. Cut each in half then boil them for 5 min.


Season the red snapper fillets with salt and pepper, then slightly dust them in flour


In a skillet heat up 1 tbsp of olive oil and 1 tbsp of butter, then seared the fish fillet, cooking it for about 4-5 mins on both sides. Just about 1 min from removing the fish from the pan, squeeze in the juice of half a lemon


To serve, use a large cookie cutter to shape the rice in a circle


Lay the asparagus on top


then place the red snapper fillet on top of the asparagus and add a few confit tomatoes


Decorate with a leaf of fresh parsley


and serve



– LittleDani

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About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.