Roasted Snapper with Cassava Root Crisps and Cilantro-Lime Drizzle
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in under an hour. Fresh snapper is beautifully mild and flakes perfectly when roasted, while cassava root crisps provide a delightful crunch and are naturally gluten free. The cilantro lime drizzle brings everything to life with bright, fresh flavors that feel restaurant quality but require minimal effort. What I love most is that this meal feels special enough for guests yet simple enough for a busy Tuesday night, and the whole thing is on the table in just 48 minutes from start to finish.
Ella x
Ingredients
- 4 filletsfresh snapper fillets(6 oz each, skin-on)
- ¾ kgcassava root(peeled and cut into thin batons)
- 6 tablespoonsextra virgin olive oil
- 237 mlfresh cilantro leaves(packed)
- 2fresh lime(juiced and zested)
- 3garlic cloves(minced)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- ½ teaspoonpaprika
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the cassava batons with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper. Spread on a baking sheet in a single layer and roast for 20-24 minutes, stirring halfway through, until golden and crispy.
Tip: For extra crispy cassava, don't overcrowd the pan and ensure pieces are similar in size.
- 2
While cassava roasts, prepare the snapper. Pat the fillets dry with paper towels and season both sides with remaining salt, black pepper, paprika, and lemon zest.
Tip: Dry fish ensures better browning and prevents sticking to the pan.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place snapper fillets skin-side down and sear for 3-4 minutes until the skin is crispy and golden.
Tip: Don't move the fish while searing; let it develop a nice crust.
- 4
Transfer the skillet to the preheated oven and roast the snapper for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The snapper will continue cooking slightly after removal, so avoid overcooking.
- 5
While the fish finishes cooking, make the cilantro-lime drizzle. Combine cilantro, minced garlic, lime juice, lime zest, remaining 2 tablespoons of olive oil, red pepper flakes, and a pinch of salt in a food processor. Pulse until you achieve a textured, chunky consistency.
Tip: Don't over-blend; you want visible cilantro pieces for texture and visual appeal.
- 6
Arrange the roasted cassava crisps on serving plates as a base. Top each with a roasted snapper fillet, skin-side up.
Tip: The warm plate will help keep everything at the perfect temperature.
- 7
Drizzle the cilantro-lime oil generously over the snapper and cassava. Garnish with thinly sliced shallot for a sharp, fresh note.
Tip: You can make the cilantro drizzle up to 2 hours ahead; store in a sealed container at room temperature.
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