Roasted Snapper with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.