Roasted Snapper with Green Bean and Lemon Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes like you've spent hours in the kitchen. Roasted snapper with green beans and lemon butter is elegant enough for guests but simple enough for a busy Tuesday night. The snapper is packed with lean protein and omega 3 fatty acids that are wonderful for your heart, while the bright lemon butter sauce ties everything together beautifully. Best of all, you need just one pan and a handful of fresh ingredients to create something truly delicious.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin on)
- 1 poundfresh green beans(trimmed)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter(unsalted)
- 2lemon(zest and juice)
- 3garlic cloves(minced)
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat snapper fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a better sear and prevents sticking.
- 2
Toss green beans with 2 tablespoons of olive oil, minced garlic, and fresh thyme on a baking sheet. Spread in a single layer and roast for 18-20 minutes until tender and lightly browned.
Tip: Stir the beans halfway through cooking for even browning.
- 3
While beans roast, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Tip: Use a skillet large enough to fit all four fillets without crowding.
- 4
Place snapper fillets skin-side down in the hot skillet and sear for 4-5 minutes without moving them until the skin is crispy and golden.
Tip: Resist the urge to flip early; let the skin develop a protective crust.
- 5
Gently flip the fillets and cook for another 2-3 minutes on the flesh side until the fish is cooked through and flakes easily with a fork.
Tip: The flesh should be opaque and reach an internal temperature of 145°F.
- 6
Remove fillets from skillet and set aside. Pour off excess oil, then add butter and lemon juice to the same pan. Swirl until butter melts and foams, about 1 minute.
Tip: This creates an emulsified sauce that coats the fish beautifully.
- 7
Add white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes until slightly reduced, then stir in lemon zest.
Tip: The pan drippings add depth and umami to the sauce.
- 8
Divide roasted green beans among four serving plates, place a snapper fillet on top of each, and drizzle with the warm lemon butter sauce.
Tip: Serve immediately while the fish and sauce are at peak temperature.
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