Roasted Snapper with Butternut Squash

Instructions

1. 1

   Preheat oven to 400°F. Toss butternut squash cubes with 2 tablespoons olive oil, half the salt, and a pinch of pepper. Spread on a baking sheet and roast for 20 minutes.

   Tip: Cut squash pieces to uniform size for even cooking.

2. 2

   While squash roasts, pat snapper fillets dry with paper towels and season both sides generously with remaining salt, pepper, and red pepper flakes.

   Tip: Dry fish ensures better browning and crispier skin.

3. 3

   Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat.

   Tip: Use a skillet that can safely go in the oven.

4. 4

   Once pan is hot, carefully place snapper fillets skin-side down and cook without moving for 4-5 minutes until skin is crispy and golden.

   Tip: Resist the urge to move the fish; let it develop a proper crust.

5. 5

   Remove squash from oven and push to the sides of the roasting sheet. Flip snapper fillets and nestle them among the squash cubes.

   Tip: The squash should be tender but still holding its shape.

6. 6

   Scatter sliced garlic and sage leaves around the pan. Drizzle with lemon juice and return to oven for 8-10 minutes until fish is cooked through.

   Tip: Fish is done when it flakes easily with a fork and reaches 145°F internally.

7. 7

   In a small saucepan, melt remaining 2 tablespoons butter over medium heat until foamy and golden, about 2 minutes. Watch carefully to prevent burning.

   Tip: Brown butter adds rich, nutty flavor to the dish.

8. 8

   Transfer roasted vegetables and fish to serving plates. Pour brown butter sauce over everything, sprinkle with lemon zest and fresh sage, then serve immediately.

   Tip: Brown butter is best served warm for maximum flavor impact.