Snapper Grenobloise - with Potato, Spinach, Croutons and Almonds

I came across this recipe at https://www.sbs.com.au/food/recipes/snapper-grenobloise for my French Food Week in November 2016. This traditional dish from Grenoble, a city in the French Alps cooks in less than 15 minutes and is that much simple and seductive!  

Serves - 4

Ingredients

• 4 x 150 g thick snapper fillets, skin on
• Salt and pepper to taste
• 250 ml fish stock
• 2 large potatoes, peeled and cut into thick slices
• 1cinnamon stick
• 1star anise
• 2 tbsp olive oil
• 2 bunches young spinach, trimmed (I used regular spinach)
• 1 tbsp butter
• 12 French croutons (See Note 1 below)
• 2 tbsp slivered almonds
• 2 tsp capers
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp semi-dried tomato (See Note 2 below)

Preparation

• Score the snapper fillets with a couple of shallow cuts on the flesh side and season the flesh with salt and pepper.
• Bring the fish stock to a simmer and add the potatoes, cinnamon and star anise. Cover and cook until just soft then set aside.
• Heat 1 tbsp of olive oil in a frying pan and fry the snapper skin-side down until crispy, for approximately 3–4 minutes. Turn the fish over, turn the heat down to low and cook for another 5 minutes. Remove from the pan.
• Add the remaining oil to the pan and quickly wilt the spinach, adding salt and a dash of fish stock from the potatoes. Remove from the pan.
• Add the butter to the pan along with the remaining ingredients and 1 tablespoon of the fish stock. Warm briefly, seasoning to taste.
• Place slices of potato in the middle of each plate followed by the spinach and then the fish. Top with the ingredients from the frying pan.

Note 1

Homemade French Croutons

Ingredients

• 4 slices bread of choice, cut into ¼ to ½ inch slices 
• Olive oil and / or butter to brush

Preparation

• Preheat oven to 375°F.
• Brush olive oil and / or butter on the bread slices. Sprinkle with salt and toss to coat.
• Place them in a tray and bake for 5 minutes. Remove and turn over. Bake for another 5 minutes.
• Fresh, homemade croutons are ready!

Note 2

Homemade Semi-dried Tomatoes

Ingredients

• 250 g cherry tomatoes or small regular tomatoes, halved
• 1 garlice clove, sliced
• ¼ tsp dried basil leaves
• ¼ tsp dried oregano leaves
• Olive oil

Preparation

• Preheat oven to 325°F
• Place the halved tomatoes cut side up on a baking tray.
• Season with salt and pepper.
• Sprinkle with garlic, basil, oregano.
• Bake for 1 hour 30 minutes or until tomatoes have collapsed. Cool and store in a clean and dry airtight jar and refigerate.