Roasted Snapper with Green Bean and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.