Roasted Snapper with Cabbage

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the snapper fillets dry with paper towels and season both sides with salt, pepper, and half the thyme.

   Tip: Drying the fish ensures a crispier skin when seared.

2. 2

   Toss the sliced cabbage in a large bowl with 3 tablespoons of olive oil, minced garlic, remaining thyme, salt, and pepper until evenly coated.

   Tip: Don't skip massaging the cabbage slightly to help it soften during roasting.

3. 3

   Spread the cabbage mixture on a large baking sheet in an even layer and roast in the preheated oven for 15 minutes until it begins to caramelize at the edges.

4. 4

   While the cabbage roasts, heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

   Tip: Using an oven-safe skillet allows you to finish cooking the fish in the oven if needed.

5. 5

   Once the oil is hot, carefully place the snapper fillets skin-side down into the skillet and sear for 3-4 minutes until the skin is golden and crispy without moving them around.

   Tip: Resist the urge to flip early; let the skin render and crisp undisturbed.

6. 6

   Pour the white wine around the fish in the skillet and dot each fillet with butter. Squeeze fresh lemon juice over the top and sprinkle with lemon zest.

7. 7

   Transfer the skillet to the oven and bake for 8-10 minutes until the snapper is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F (63°C).

8. 8

   Remove both the cabbage and snapper from the oven. Divide the roasted cabbage among four plates and top each with a snapper fillet. Drizzle any pan juices over the fish and cabbage before serving.

   Tip: The pan juices contain all the delicious flavor from the lemon and wine.