Roasted Snapper with Kale

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat the snapper fillets dry with paper towels and season both sides with sea salt and black pepper.

   Tip: Dry fish ensures crispy skin when pan-seared.

2. 2

   Toss the chopped kale with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread evenly on a baking sheet.

   Tip: Massage the kale lightly to help it absorb the oil and seasonings.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place snapper fillets skin-side down and cook for 3-4 minutes until the skin is golden and crispy.

   Tip: Do not move the fish while it cooks to achieve a perfectly crispy skin.

4. 4

   Transfer the kale to the oven and roast for 12-15 minutes until edges are slightly charred and tender.

   Tip: Stir the kale halfway through roasting for even cooking.

5. 5

   Flip the snapper fillets and place the skillet in the oven for 6-8 minutes to finish cooking the fish through.

   Tip: The fish is done when it flakes easily with a fork.

6. 6

   Remove the snapper and kale from the oven. In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil and the remaining garlic. Sauté for 30 seconds until fragrant.

   Tip: Be careful not to burn the garlic as it cooks quickly.

7. 7

   Add the white wine to the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce by half.

   Tip: This deglazes the pan and adds depth to the sauce.

8. 8

   Stir in the capers, lemon juice, and lemon zest. Remove from heat and whisk in the cold butter until emulsified into a silky sauce. Taste and adjust seasoning.

   Tip: Add the butter off the heat to create a smooth, luxurious sauce without breaking.

9. 9

   Divide roasted kale among serving plates, top each with a snapper fillet, and drizzle the lemon-caper butter sauce over the fish. Garnish with red pepper flakes if desired.

   Tip: Serve immediately while the fish and kale are hot.