Roasted Snapper with Artichoke Hearts and Lemon Butter

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the snapper fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fish ensures better browning and crisper skin when roasted.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place snapper skin-side down and sear for 3 minutes until the skin is golden and crispy. Remove to a plate.

   Tip: Don't move the fish while searing; let it develop that beautiful crust undisturbed.

3. 3

   In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shallot and minced garlic, sautéing for 2 minutes until fragrant and softened.

   Tip: Aromatics build the flavor foundation for your sauce.

4. 4

   Add the artichoke hearts to the skillet and cook for 3 minutes, stirring occasionally to coat them in the butter mixture.

   Tip: Pre-cooked or frozen artichokes work well here and save preparation time.

5. 5

   Pour the white wine and lemon juice into the skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer and cook for 2 minutes.

   Tip: Deglazing captures all the flavorful caramelized bits for your sauce.

6. 6

   Nestle the seared snapper fillets skin-side up among the artichokes. Scatter fresh thyme sprigs over the fish and place the skillet in the preheated oven for 12-15 minutes until the snapper is cooked through and flakes easily with a fork.

   Tip: Fish is delicate; check doneness at 12 minutes first to avoid overcooking.

7. 7

   Remove the skillet from the oven and transfer the snapper and artichokes to serving plates. Place the skillet on the stovetop over medium heat and whisk in the remaining 2 tablespoons of cold butter until the sauce is silky and emulsified, about 1 minute. Stir in the lemon zest.

   Tip: Cold butter creates a luxurious, creamy sauce without cream.

8. 8

   Spoon the warm lemon butter sauce and pan vegetables around the snapper fillets. Garnish with additional fresh thyme or parsley if desired, and serve immediately.

   Tip: Serve right away while the sauce is warm and the snapper is at its best.