Seared Snapper with Nettle Sauce

Ingredients

• 1⁄3 cup grapeseed oil
• 3 cloves garlic, thinly sliced
• 2 shallots, thinly sliced
• 6 cups picked nettles or spinach leaves (about 12 oz.)
• 1⁄2 cup chicken stock
• 3 tbsp. fresh lemon juice, plus 1 lemon quartered
• Kosher salt and freshly ground black pepper, to taste
• 1⁄4 cup canola oil
• 4 (6-oz.) boneless, skin-on, fillets red snapper, halved crosswise

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