Get Your Red Snapper On

Bicycling dot com has a delicious recipe to share. Substitute your fav for the fish, if you like.

Today's Special : Pan-Roasted Red Snapper with Fennel, Olives and Lemon
4 red snapper fillets,* 6 ounces each, skin on
Salt
2 teaspoons flour for dusting
4 tablespoons extra-virgin olive oil
2 large thyme sprigs
12 Nicoise olives, with or without pits, whole
1 fennel bulb, diced, blanched for 2 minutes in salted boiling water, then chilled in ice bath
6 lemons; one juiced and the rest halved
1 tablespoon chopped parsley

This is a good opportunity to use fennel, lemon, parsley, olives and thyme together!
 
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