Roasted Snapper with Brussels Sprouts and Crispy Sage Oil
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 50 minutes and feels absolutely restaurant worthy. Red snapper is such a delicate, flaky fish that pairs beautifully with roasted brussels sprouts and a drizzle of crispy sage oil. I love how the sage infuses the olive oil with this wonderful herbaceous flavor that ties everything together. Brussels sprouts are packed with vitamin C and fiber, making this dish as nourishing as it is delicious. The best part is how simple it really is to pull off, even when you're short on time. Just a few quality ingredients and some basic roasting techniques transform a simple weeknight meal into something that'll impress anyone at your table.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- ¾ kgbrussels sprouts(halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 12fresh sage leaves
- 3garlic cloves(sliced thin)
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsunsalted butter
- 59 mlwhite wine
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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