Canele'S Pan-Seared Snapper

• 2 (5-ounce) fillets snapper, preferably barramundi
• 2 teaspoons thyme leaves
• 1/4 cup chopped parsley, plus 1/4 cup whole parsley leaves, divided
• Grated zest of 1 lemon, plus lemon juice for drizzling over the cooked fish
• Grated zest of 1 orange
• 2 1/2 tablespoons best-quality olive oil, plus more for drizzling
• 6 fresh sweet Italian peppers
• 14 cherry tomatoes, halved lengthwise
• 8 Picholine olives, cracked and pitted
• 1/2 cup croutons (see Note)
• 2 shallots, sliced thinly
• 2 tablespoons red wine vinegar

1. . Combine the fish, thyme, chopped parsley, lemon and orange zests in a shallow nonreactive pan and rub the seasonings over the fish. Cover with plastic wrap and refrigerate to marinate for at least 1 hour, up to overnight.
2. 2. Heat the oven to 400 degrees. In a medium saute pan, add 2 teaspoons of oil and saute the peppers over medium heat until tender, 8 to 10 minutes, shaking occasionally. Remove from the heat and set aside.
3. 3. Remove the fish from the refrigerator; do not bother to shake off the marinade. Season each fillet with one-eighth teaspoon salt and a pinch of pepper, or to taste.
4. 4. Heat a large oven-proof skillet over high heat until hot and add 2 teaspoons olive oil. Sear the fish skin-side down for 2 to 3 minutes until the skin is crispy, then flip each fillet over and place the pan in the oven for 5 to 7 minutes until cooked through.
5. 5. While the fish is cooking, combine in a medium bowl the cooled peppers, tomatoes, olives, croutons, parsley leaves and shallots. Drizzle in the red wine vinegar and olive oil and toss together as a salad. Season to taste with salt.
6. 6. Distribute the salad evenly in a small mound on each plate. Place 1 filet on top of each mound, and drizzle each filet with a squeeze of lemon juice and a light drizzle of best-quality olive oil. Serve immediately.
7. Each serving: 311 calories; 33 grams protein; 27 grams carbohydrates; 8 grams fiber; 9 grams fat; 1 gram saturated fat; 50 mg. cholesterol; 538 mg. sodium.

snapper, thyme, parsley, lemon, orange, bestquality, fresh sweet italian peppers, tomatoes, picholine, croutons, shallots, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/caneles-pan-seared-snapper-50062436 (may not work)