Roasted Snapper with Mushroom and Garlic Butter

Instructions

1. 1

   Preheat your oven to 400°F. Pat the snapper fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the fish ensures crispy skin and better browning.

2. 2

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the snapper fillets skin-side down and sear for 3-4 minutes until the skin is golden and crispy. Transfer to a plate.

   Tip: Don't move the fish around—let it sit undisturbed for best results.

3. 3

   In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shallots and cook for 2 minutes until softened, then add the minced garlic and cook another minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

4. 4

   Add the sliced mushrooms to the skillet and increase heat to medium-high. Season with a pinch of salt and pepper, then sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

   Tip: Allow mushrooms to caramelize slightly for deeper flavor.

5. 5

   Pour the white wine into the mushroom mixture, stirring to deglaze the pan and scrape up any browned bits. Let it reduce by half, about 2 minutes.

   Tip: The wine adds acidity and complexity to the sauce.

6. 6

   Nestle the seared snapper fillets back into the skillet among the mushrooms, skin-side up. Scatter the fresh thyme sprigs over top and dot with the remaining 2 tablespoons of butter.

   Tip: Keep the crispy skin facing up to maintain its texture.

7. 7

   Transfer the entire skillet to the preheated oven and bake for 12-15 minutes until the snapper is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.

   Tip: Start checking at 12 minutes as snapper cooks quickly.

8. 8

   Remove from the oven and drizzle the lemon juice over the snapper and mushrooms. Taste and adjust seasoning as needed. Garnish generously with fresh chopped parsley before serving.

   Tip: The lemon brightens all the flavors and cuts through the richness of the butter.