Roasted Snapper with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the snapper fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish ensures a better texture and helps achieve a light crust when roasting.

2. 2

   Toss the courgette ribbons in a large bowl with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them in a single layer on a baking tray.

   Tip: Don't overcrowd the tray so the courgettes can caramelise rather than steam.

3. 3

   Place the baking tray in the oven and roast the courgettes for 10 minutes until they begin to soften and develop light golden edges.

4. 4

   Remove the tray from the oven and make space in the centre. Arrange the snapper fillets skin-side up on top of the courgettes. Drizzle the remaining olive oil over the fish.

   Tip: Positioning the fillets on top ensures they don't absorb excess moisture from the vegetables.

5. 5

   Scatter the cherry tomatoes, Kalamata olives, and fresh thyme sprigs around the fish. Pour the white wine into the tray (avoiding the fish flesh directly).

6. 6

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

   Tip: The cooking time depends on fillet thickness; check by gently pressing the thickest part.

7. 7

   Remove from the oven and scatter the fresh lemon zest over the entire dish. Squeeze the lemon juice evenly across the fish and vegetables.

   Tip: Add the lemon juice at the end to preserve its bright, fresh flavour.

8. 8

   Divide the roasted snapper, courgettes, tomatoes, and olives among four serving plates. Spoon the pan juices over each portion and serve immediately while hot.

   Tip: The pan juices act as a light, flavourful sauce that brings all the elements together.