Red snapper fillet with spicy vegetables, capers and grapes

Ingredients for 4 servings:

• 4 fish fillets (Red Snapper) each 125 g
• 1 tsp lemon juice
• 1 tbsp flour
• 2 tbsp clarified butter
• 4 m.-sized tomatoes
• n. B. capers
• 4 m.-large shallot(s)
• 500 g grapes, dark
• 2 tbsp sunflower oil
• 5 tbsp white wine
• 4 tsp rosemary, chopped
• n. B. Sea salt and pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Drizzle the fish fillets with lemon juice, marinate for 10 minutes, pat dry, and dust with flour. In the meantime, wash the tomatoes, halve them, remove the stems and seeds, and dice them. Peel and finely dice the shallots. Wash, halve, and deseed the grapes. Heat the oil in a pan and sauté the shallots. Add the tomatoes and rosemary and sauté for 2-3 minutes, stirring occasionally. Deglaze with white wine, then season with sea salt and pepper. Add the grapes and capers and heat through. At the same time, fry the fish in hot clarified butter in a non-stick pan on the skin side for 2 minutes, then turn and cook for about 5 minutes until cooked through. Arrange the fish and vegetables on plates and serve.