Preheat oven to 375 degrees Fahrenheit.

Toss the diced purple potatoes in 1/2 cup of canola oil and season with salt and pepper. Pour onto a baking sheet roast the potatoes until they are just cooked through and can be pierced with a knife.

If you have a deep fryer, fry the plantains at 350 degrees until they begin to caramelize on the outside. If you don?t have a fryer, saute the plantains in canola oil until they begin to caramelize.

Lightly dust the snapper fillets with flour and season them with salt and pepper. Beat the eggs and half-and-half together and slide the snapper into the mixture. Saute the fish topside down in canola oil or clarified butter. When the fish is nicely browned, flip over and finish in oven until just cooked through.

Saute the potatoes and plantains until warmed through. Toss with a few tablespoons of the Lemon Thyme Vinaigrette. Place a few spoonfuls in the center of the plate and top with a snapper fillet. Drizzle some of the vinaigrette around the fish and top the fish with a tablespoon of the Tomato and Roasted Red Pepper Aioli.

Combine all the ingredients except the oil in a blender. Pour the oil in a slow stream with the blender on. Set aside.

Make a mayonnaise with the egg yolk, lemon juice, and oil. Whisk in the roasted garlic puree. Combine the other ingredients in a blender and whisk the blended mixture into the roasted garlic mixture. Season with salt and pepper.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.