One-Pan Red Snapper Fillet with Tomatillo, Garlic and Cherry Tomato

Tender red snapper fillet paired with tomatillo, garlic and cherry tomato and cheese ravioli, finished with fresh oregano and a hit of onion powder and smoked salt. 1. Pat the red snapper fillet dry and season with salt, onion powder and smoked salt. 2. Heat sunflower oil in a heavy pan and roast the red snapper fillet until it develops a deep golden crust, about 18 minutes. 3. Add tomatillo, garlic and cherry tomato to the pan and cook until just tender, stirring in fresh oregano for fragrance. 4. Cook the cheese ravioli separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.