Roasted Snapper with Beetroot

Instructions

1. 1

   Preheat oven to 200°C. Toss beetroot wedges with 2 tablespoons olive oil, salt, pepper, and 2 thyme sprigs. Spread on a baking tray and roast for 20-22 minutes until caramelized and tender.

   Tip: Cut beetroot pieces evenly so they roast at the same rate.

2. 2

   While beetroot roasts, prepare the citrus glaze by whisking together lemon juice, honey, orange zest, and minced garlic in a small bowl. Set aside.

   Tip: Make the glaze ahead to save time during cooking.

3. 3

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

   Tip: Dry fish ensures better browning and crisper skin.

4. 4

   Heat remaining 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Once shimmering, place snapper fillets skin-side down and cook for 4-5 minutes without moving them until skin is golden and crispy.

   Tip: Resist the urge to move the fish; it will release naturally when ready.

5. 5

   Flip fillets carefully and cook flesh-side down for another 2-3 minutes until just cooked through. Transfer to a warm plate.

   Tip: Snapper cooks quickly, so watch carefully to avoid overcooking.

6. 6

   In the same skillet, sauté sliced shallot over medium heat with the remaining thyme sprig for 2 minutes until softened. Pour in the citrus glaze and warm through for 1 minute, stirring gently.

   Tip: Keep the pan hot to infuse the glaze with the snapper's flavors.

7. 7

   Add beetroot greens to the skillet and toss for 1-2 minutes until wilted. Taste and adjust seasoning as needed.

   Tip: Beetroot greens add earthiness and nutrients to balance the fish.

8. 8

   Arrange roasted beetroot wedges on serving plates, top with sautéed greens and shallot mixture, then place snapper fillet skin-side up on top. Drizzle remaining citrus glaze around the plate and serve immediately.

   Tip: Serve immediately while snapper is still warm and skin remains crispy.