Serves 4

Last weekend, we had the opportunity to partner with Chef David Denis for the first-ever Williams Sonoma Virtual Wellness Retreat. It was a fun-filled weekend with keynote speakers, cooking demonstrations, and tips & tricks for living a healthy lifestyle from experts, celebrities, chefs, and more.

A big THANK YOU to Williams Sonoma for putting this amazing event together and to Chef David for partnering with us!

Chef David's recipe for Pan-Seared Red Snapper Fillet Provençal:


  • 2 heirloom tomatoes 
  • 1 pint red and yellow grape tomatoes 
  • 1 tbsp cornstarch 
  • 1/2 cup water
  • Juice of one lemon 
  • 1/2 cup plus 2 tbsp olive oil, divided 
  • 1 lb. skin-on red snapper fillet 
  • Sea salt to taste 
  • Black pepper to taste 
  • 3 scallions, chopped 
  • 1 garlic clove, crushed 
  • 1 tbsp fresh thyme , chopped 
  • 6 leaves fresh basil, chopped


Step 1. Preheat the oven the 375F on the convection setting

Step 2. Fill a bowl with ice water and set aside. Fill a mediu, saucepan 2/3 to the top with water and bring to a boil. Add heirloom and grape

tomatoes to boiling water and cook for 45 seconds, then use a slotted spoon to transfer tomatoes to the ice water. Once cool enough to handle, remove the skin from the tomatoes and

discard. Place the peeled tomatoes in a medium bowl, crush them with your hands or a fork and set aside.

Step 3. In a small bowl, mix the cornstarch, water and lemon juice and set aside.

Step 4. Preheat a de Buyer carbon-steel fry pan over medium heat and add 1⁄2 cup of the olive oil. Season the snapper fillets with salt and pepper. Once the oil is hot, place the snapper skin side down and cook until a dark crust forms, about 5 minutes (do not flip the fillet as it cooks). Transfer the pan to the oven and cook for 2 minutes more.

Step 5. In a medium sauté pan over medium-high heat, warm the remaining olive oil. Add the scallions and garlic and cook until fragrant, about 30 seconds. Add the tomatoes and their juices along with the thyme and basil and season to taste with salt and pepper. Add the cornstarch mixture and cook, stirring occasionally, for 1 minute.

Step 6. Remove the pan from the oven and, using a spatula, transfer the snapper to a serving plate. Pour the sauce over the snapper and serve immediately. 


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