Roasted Snapper with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes and tastes like something you'd order at a restaurant. Snapper is a delicate white fish that takes beautifully to roasting, and pairing it with edamame gives you a complete protein plus all those wonderful nutrients edamame provides, like plant based iron and fiber. The ginger and garlic create this amazing aromatic base, while the soy and sesame oils add authentic Asian flavors that make the whole dish feel special. Best part? It's simple enough for a busy Tuesday but elegant enough to impress guests.
Ella x
Ingredients
- 4snapper fillets(6 oz each, skin-on)
- 473 mlfrozen edamame
- 3 tablespoonsolive oil(divided)
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonslow-sodium soy sauce
- 1 teaspoonsesame oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2green onions(thinly sliced)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Tip: A preheated oven ensures even cooking of the delicate snapper fillets.
- 2
Toss the frozen edamame with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them across one side of the prepared baking sheet in a single layer.
Tip: Spreading edamame on the sheet first gives them a head start so they finish cooking at the same time as the fish.
- 3
Pat the snapper fillets completely dry with paper towels, then arrange them skin-side up on the other side of the baking sheet. Season both sides generously with salt and pepper.
Tip: Drying the fish thoroughly helps the skin crisp up during roasting.
- 4
In a small bowl, whisk together the minced ginger, garlic, lemon juice, soy sauce, and sesame oil until combined.
Tip: This glaze can be made while the edamame roasts if you're short on time.
- 5
Brush the ginger-lemon glaze evenly over the snapper fillets, then drizzle the remaining 2 tablespoons of olive oil over both the fish and edamame.
Tip: Reserve a small amount of glaze to drizzle over the finished dish for extra flavor.
- 6
Roast everything in the preheated oven for 20-25 minutes, until the snapper is opaque throughout and flakes easily with a fork, and the edamame are heated through.
Tip: The snapper is done when the thickest part reaches an internal temperature of 145°F (63°C).
- 7
Remove the baking sheet from the oven and immediately garnish the dish with sliced green onions and toasted sesame seeds.
Tip: Adding garnish right after cooking ensures it stays fresh and vibrant.
- 8
Divide the snapper and edamame among four plates and serve immediately while still warm.
Tip: Roasted fish is best enjoyed immediately, so plan your timing accordingly with other sides.
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