Roasted Snapper with Cauliflower

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Remove the snapper from the oven and arrange fillets on serving plates alongside the roasted cauliflower.

8. 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.