Roasted Snapper with Leek and Herb Butter

Instructions

1. 1

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

   Tip: Drying the fish ensures better browning and prevents sticking to the pan.

2. 2

   In a small bowl, combine softened butter with chopped thyme, parsley, minced garlic, and lemon zest to create the herb butter. Set aside.

   Tip: Prepare the herb butter ahead so it's ready to use when the fish comes out of the oven.

3. 3

   Place a large oven-safe skillet over medium-high heat and add olive oil. Once shimmering, arrange leek pieces cut-side down in the pan and sear for 2-3 minutes until golden.

   Tip: Searing the leeks caramelizes their natural sugars and adds depth of flavor.

4. 4

   Flip the leeks over and push them to the sides of the skillet. Place snapper fillets skin-side down in the center of the pan.

   Tip: Keeping the skin side down helps it crisp up beautifully during roasting.

5. 5

   Pour the white wine around the fish and leeks, being careful not to pour directly over the fillets. Transfer the skillet to the preheated oven.

   Tip: The wine adds moisture and creates a light pan sauce while the fish roasts.

6. 6

   Roast for 12-15 minutes until the snapper is opaque throughout and flakes easily with a fork, and the leeks are tender and caramelized.

   Tip: Snapper cooks quickly; check at 12 minutes to avoid overcooking.

7. 7

   Remove the skillet from the oven and place a generous dollop of herb butter on top of each snapper fillet, allowing it to melt into the fish.

   Tip: The residual heat will melt the butter perfectly and infuse the dish with herbal flavors.

8. 8

   Drizzle the pan juices over the leeks and fish, finish with fresh lemon juice, and serve immediately while hot.

   Tip: Serve family-style directly from the skillet for an elegant presentation.