Roasted Snapper with Brussels Sprouts and Crispy Sage Oil

Instructions

1. 1

   Preheat your oven to 425°F. Pat the snapper fillets dry with paper towels and season both sides with salt and pepper.

   Tip: Drying the fish ensures the skin becomes crispy when roasted.

2. 2

   Toss the halved Brussels sprouts with 3 tablespoons of olive oil, salt, pepper, and red pepper flakes. Spread them in a single layer on a large baking sheet, cut-side down.

   Tip: Placing them cut-side down helps them develop a golden, caramelized exterior.

3. 3

   Roast the Brussels sprouts for 20 minutes until they begin to brown, then push them to the sides of the sheet and make space in the center for the fish.

4. 4

   Place the snapper fillets skin-side up in the center of the sheet between the Brussels sprouts. Drizzle with 1 tablespoon of olive oil and add the white wine to the pan.

   Tip: The wine creates steam that helps cook the fish gently while adding flavor.

5. 5

   Return the sheet to the oven and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Do not overcook—snapper becomes dry quickly once it reaches doneness.

6. 6

   While the fish finishes cooking, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant.

7. 7

   Add the sage leaves and butter to the garlic oil, cooking for another 2 minutes until the sage is crispy and the butter is golden brown.

   Tip: The sage oil should smell nutty and aromatic—this is your finishing touch.

8. 8

   Remove the sheet from the oven and immediately squeeze fresh lemon juice over the snapper and Brussels sprouts. Drizzle the sage oil evenly over everything and serve immediately.

   Tip: Timing is essential—serve right away while the fish is hot and the sage oil is fragrant.