Roasted Snapper with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. Red snapper is such a beautiful, delicate fish that pairs perfectly with creamy avocado, and the bright lime and cilantro keep everything feeling fresh and light. Avocados are packed with heart healthy fats that make this dish not just delicious but genuinely good for you. The best part? Everything roasts together beautifully in one pan, which means minimal cleanup and maximum flavor. It's simple enough for a busy Tuesday but impressive enough to serve when friends come over.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- 2ripe avocados(halved and pitted)
- 3 tablespoonsfresh lime juice
- 4garlic cloves(thinly sliced)
- 5 tablespoonsextra virgin olive oil(divided)
- 118 mlfresh cilantro(chopped)
- 1jalapeño pepper(seeded and minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1shallot(finely diced)
- 3 tablespoonsgreek yogurt
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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