Roasted Snapper with Leek and Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels far more impressive than the effort requires. Red snapper is wonderfully lean and packed with omega 3 fatty acids, making it as good for you as it is delicious. The buttery leeks become tender and sweet when roasted, while fresh thyme and parsley create an aromatic herb butter that elevates everything on the plate. Best of all, you need just a handful of pantry staples and about fifteen minutes of prep to have an elegant, restaurant quality meal ready for the table.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- 3 mediumleeks(white and light green parts, halved lengthwise and cut into 3-inch pieces)
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh thyme(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 2garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
- 118 mldry white wine
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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