Roasted Snapper with Asparagus
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant dish is one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. Snapper is wonderfully lean and packed with omega 3 fatty acids that are great for your heart, while the fresh asparagus adds a lovely bright flavor and nutrition. The best part? Everything roasts on a single pan, which means less cleanup and more time enjoying your meal. With just a handful of simple ingredients like lemon, garlic, and thyme, you'll have restaurant quality fish that tastes like you spent all day cooking.
Ella x
Ingredients
- 4snapper fillets(6 oz each, skin-on)
- ½ kgfresh asparagus(trimmed)
- 4 tbspextra virgin olive oil
- 1lemon(zest and juice)
- 3garlic cloves(minced)
- 2 tbspfresh thyme(chopped)
- 3 tbspunsalted butter
- 1 tspsea salt
- ½ tspblack pepper
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a baking sheet, spreading in a single layer.
Tip: Cut asparagus spears to similar lengths for even cooking.
- 2
Pat snapper fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the fish helps achieve a better sear and prevents sticking.
- 3
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place snapper skin-side down and sear for 3-4 minutes until skin is crispy.
Tip: Don't move the fish once it hits the pan to keep the skin intact.
- 4
Roast the asparagus in the oven for 15 minutes until tender and lightly browned.
Tip: Shake the pan halfway through cooking for even browning.
- 5
Transfer the snapper skillet to the oven and bake for 8-10 minutes until the fish is opaque and flakes easily at the thickest part.
Tip: The internal temperature should reach 145°F.
- 6
While fish cooks, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Tip: Watch carefully so garlic doesn't brown.
- 7
Pour white wine into the garlic butter and simmer for 2 minutes to reduce slightly. Remove from heat and stir in lemon zest, lemon juice, and fresh thyme.
Tip: This creates a bright, herbaceous finishing sauce.
- 8
Arrange roasted asparagus on serving plates, top with snapper fillet, and drizzle generously with the lemon-herb butter sauce.
Tip: Serve immediately while everything is hot for the best flavor and texture.
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