Pan-fried snapper with herb breadcrumbs, hazelnut brown butter and creamy brown rice pilaf

Mince the onion and garlic; strip thyme leaves from their stems.

Sweat the onion, garlic and thyme in a sauce pot with a splash of olive oil over medium to high heat, 2 to 3 minutes.

Add the brown rice and cook about 2 minutes for a toasted flavour.

Add the chicken stock, stir and cook the pilaf 15 to 20 minutes until the rice is tender.

Pulse parsley, rosemary, basil, half a garlic clove and torn bread in a food processor to the crumb texture wanted.

Spread the crumbs on a baking tray and bake at 375 until golden brown and crispy.

Trim the snapper into small diamond-shaped portions, taking a little of the belly, tail and collar; watch for pin bones.

Season the fish with a good pinch of salt. Heat a large nonstick or carbon saute pan on high with a splash of oil and pan fry the snapper until the cooked side is crispy, about five to seven minutes.

Toward the end add butter and rosemary, then hazelnuts, and finish with a generous squeeze of lemon juice.

Finish the pilaf with mascarpone (or heavy cream), parmesan and sliced spinach, stirring to wilt the spinach.

Plate a few spoonfuls of pilaf, the snapper on top, a drizzle of the brown butter and hazelnuts, the herb breadcrumbs and petite basil.