Roasted Snapper with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F and line a large baking sheet with parchment paper.

   Tip: This temperature ensures the fish cooks through while developing a light golden exterior.

2. 2

   Pat the snapper fillets dry with paper towels and arrange them skin-side up on one side of the baking sheet, spacing them evenly.

   Tip: Drying the fish helps the skin crisp up and prevents sticking.

3. 3

   Toss the broccoli florets with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper, then spread them on the other side of the sheet.

   Tip: Keeping broccoli separate allows it to roast without steaming on top of the fish.

4. 4

   Drizzle the remaining 2 tablespoons of olive oil over each snapper fillet and season with the remaining salt, black pepper, and lemon zest.

   Tip: Season the fish just before roasting to prevent the salt from drawing out moisture.

5. 5

   Scatter the sliced garlic and fresh thyme sprigs over the snapper fillets.

   Tip: Place garlic directly on the fish so it infuses flavor into the delicate flesh.

6. 6

   Roast everything in the oven for 20-25 minutes, until the snapper is opaque and flakes easily with a fork and the broccoli is tender with crispy edges.

   Tip: Check doneness by inserting a fork into the thickest part of the fillet—it should flake without resistance.

7. 7

   Remove from the oven and immediately dot the fish with butter and drizzle fresh lemon juice over both the snapper and broccoli.

   Tip: Adding citrus at the end brightens the flavors and provides acidity that complements the richness of the fish.

8. 8

   Sprinkle red pepper flakes over the top and serve immediately while everything is hot.

   Tip: The heat of the dish will melt the butter into a light sauce.