Sunday Supper: Coriander-Dusted Snapper

Serves 4.

Note: You will need a mandoline or slicer to cut the fennel bulb and sweet onion like a pro. Saffron is a pricey spice that will give color and flavor to this dish. As a substitute, use a bit of paprika and turmeric. Wondra is an instant flour; find it in the baking aisle at the supermarket. It creates a crispy coating on this fish. From "Mad Delicious," by Keith Schroeder.

• 3 tbsp. fresh lemon juice

• 1/8 tsp. saffron threads (see Note)

• 1/2 c. Wondra flour (see Note)

• 1 tbsp. ground coriander

• 1/2 tsp. ground red pepper

• 2 tbsp. olive oil

• 1 tbsp. butter

• 1/2 tsp. fine sea salt

• 1 1/2 c. shaved razor-thin fennel bulb

• 1 1/2 c. shaved razor-thin sweet onion

• 1 c. diced yellow tomato

• 2 tbsp. roughly chopped fresh flat-leaf parsley

Directions

In a small bowl, combine lemon juice and saffron. (This process, called "blooming," allows the saffron to open up in flavor and color.) Set aside.

Over medium heat, warm a skillet large enough to hold all 4 fillets.

Add olive oil and butter to the pan. Swirl and warm the butter until its aroma is toasty and starts to foam.

Gently slide the fillets into the pan, skin sides down, leaving a fair amount of space between them. Do not move the fillets until the edges start to brown a bit, like a properly made pancake. This should take about 4 minutes. It's better to adjust the heat than to move the fish while it's cooking.

When the edges are brown, use a thin spatula and flip the fillets. Season with salt. Cook for another 2 minutes or so, or until the fish flakes off nicely but is still translucent. Transfer fillets to a plate for a moment while you cook the vegetables.

Add the fennel, onion and garlic to the pan. Cook 1 minute. Turn heat to low and continue to stir and sweat the vegetables until translucent, about 2 more minutes.