Roasted Snapper with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Red snapper is mild and delicate, and it pairs beautifully with roasted cauliflower in a buttery white wine sauce. Beyond being delicious, snapper is packed with omega 3 fatty acids that are wonderful for heart health. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor. Lemon, garlic, and fresh thyme tie it all together perfectly.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- ½ kgcauliflower florets(cut into bite-sized pieces)
- 4 tablespoonsextra virgin olive oil
- 2lemon(1 zested, 1 halved)
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsunsalted butter
- 1shallot(finely minced)
- 59 mldry white wine
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the snapper fillets dry with paper towels and set aside.
Tip: Dry fish ensures crispier skin and better browning.
- 2
Toss cauliflower florets with 2 tablespoons olive oil, half the minced garlic, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until edges are golden.
Tip: Stir halfway through for even cooking.
- 3
Heat a large oven-safe skillet over medium-high heat with remaining 2 tablespoons olive oil. Once shimmering, place snapper fillets skin-side down and cook for 3-4 minutes without moving them.
Tip: Resist the urge to move the fish—this creates a crispy skin.
- 4
Season the fillets with salt, pepper, and thyme. Transfer the skillet to the oven and bake for 8-10 minutes until the fish is opaque and flakes easily.
Tip: The fish continues cooking in residual heat, so avoid overcooking.
- 5
While the snapper finishes cooking, melt butter in a small saucepan over medium heat. Add minced shallot and remaining garlic, sautéing for 1-2 minutes until fragrant.
Tip: Keep heat moderate to prevent the butter from browning too quickly.
- 6
Pour in white wine and lemon juice, simmering for 2-3 minutes to reduce slightly. Remove from heat and stir in lemon zest and chopped parsley.
Tip: The acidity from the wine and lemon brightens the entire dish.
- 7
Remove the snapper from the oven and arrange fillets on serving plates alongside the roasted cauliflower.
- 8
Drizzle the lemon-herb butter sauce over the snapper and cauliflower. Serve immediately with extra lemon wedges.
Tip: Serve straight from the oven while everything is at peak temperature.
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