Roasted Snapper with Cassava Root Crisps and Cilantro-Lime Drizzle
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
Ingredients
- 4 filletsfresh snapper fillets(6 oz each, skin-on)
- ⅔ kgcassava root(peeled and cut into thin batons)
- 6 tablespoonsextra virgin olive oil
- 236.59 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)
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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