Roasted Snapper with Avocado

Instructions

1. 1

   Preheat your oven to 400°F and line a baking sheet with parchment paper.

   Tip: This ensures even cooking and prevents the fish skin from sticking.

2. 2

   In a small skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced garlic and cook gently for 3-4 minutes, stirring frequently, until golden and crispy. Transfer to a paper towel to drain and season with a pinch of salt.

   Tip: Watch the garlic carefully to prevent burning, which will make it bitter.

3. 3

   Scoop the avocado flesh into a bowl and mash with a fork until mostly smooth. Stir in 2 tablespoons of lime juice, the diced shallot, jalapeño, Greek yogurt, and a pinch of salt and pepper. Set aside.

   Tip: The yogurt adds creaminess while keeping the sauce lighter than pure mayonnaise.

4. 4

   Pat the snapper fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish helps achieve a crispy skin when seared.

5. 5

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the snapper fillets skin-side down in the pan.

   Tip: Don't move the fish for 4-5 minutes to allow the skin to crisp up properly.

6. 6

   Cook the snapper skin-side down for 5 minutes without moving, then carefully flip and cook for 1 minute on the flesh side.

   Tip: The skin should be golden and crispy when properly seared.

7. 7

   Transfer the skillet to the preheated oven and roast for 8-10 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Cooking time depends on fillet thickness; check the thickest part for doneness.

8. 8

   While the fish roasts, combine the remaining 1 tablespoon of olive oil, fresh cilantro, remaining 1 tablespoon of lime juice, and lemon zest in a small bowl to create a cilantro oil.

   Tip: This bright oil adds a finishing touch of freshness and aroma.

9. 9

   Remove the snapper from the oven and spoon a generous dollop of avocado mixture onto each fillet. Drizzle with cilantro oil and top with the crispy garlic chips.

   Tip: Assemble this just before serving to prevent the avocado from browning.