Roasted Snapper with Corn and Charred Tomato Salsa

Instructions

1. 1

   Preheat oven to 425°F. Line a large baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the fish skin from sticking and for easy cleanup.

2. 2

   Pat snapper fillets dry with paper towels. Season both sides generously with sea salt, black pepper, and smoked paprika.

   Tip: Drying the fish ensures crispy skin when roasted.

3. 3

   In a small bowl, combine halved cherry tomatoes with 1 tablespoon olive oil, minced garlic, half the lime juice, diced red onion, and half the cilantro. Set salsa aside at room temperature.

   Tip: Making the salsa ahead allows flavors to meld while the fish cooks.

4. 4

   Toss corn kernels with remaining 2 tablespoons olive oil, butter, salt, and pepper. Spread on one side of the prepared baking sheet and roast for 8 minutes until slightly golden.

   Tip: Roasting the corn first gives it a head start so everything finishes together.

5. 5

   Remove baking sheet from oven and push corn to the sides. Arrange snapper fillets skin-side up in the center, leaving space between each fillet.

   Tip: Spacing the fillets allows hot air to circulate evenly for uniform cooking.

6. 6

   Top each fillet with a sprig of fresh thyme. Drizzle with remaining 1 tablespoon olive oil.

7. 7

   Return to oven and roast for 12-15 minutes until snapper is opaque and flakes easily with a fork.

   Tip: Check doneness by gently pressing the thickest part of the fillet—it should feel firm but not hard.

8. 8

   Remove from oven and squeeze remaining fresh lime juice over the snapper and corn. Top with charred tomato salsa and garnish with remaining fresh cilantro.

   Tip: The fresh lime juice brightens all the flavors just before serving.