Roasted Snapper with Okra

Instructions

1. 1

   Preheat your oven to 425°F. Pat the snapper fillets dry with paper towels and season both sides generously with salt, pepper, and paprika.

   Tip: Drying the fish ensures a crispy skin when seared.

2. 2

   Toss the halved okra in a large bowl with 3 tablespoons of olive oil, 3 minced garlic cloves, half the lemon zest, salt, and pepper until evenly coated.

   Tip: Don't overcrowd the okra—spread it in a single layer for even roasting.

3. 3

   Spread the okra mixture on a baking sheet in a single layer and roast for 18-20 minutes, stirring halfway through, until the pods are tender and lightly charred.

   Tip: The okra should have crispy edges and a slightly creamy interior.

4. 4

   While the okra roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

5. 5

   Once the oil is shimmering, carefully place the snapper fillets skin-side down in the skillet. Cook for 4-5 minutes without moving them, until the skin is crispy and golden.

   Tip: Resist the urge to move the fish—let the skin develop that perfect crust.

6. 6

   Gently flip the fillets and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork. Remove from heat.

7. 7

   In a small bowl, combine the remaining minced garlic with fresh lemon juice, fresh thyme leaves, red onion slices, and cherry tomatoes.

   Tip: This quick relish adds brightness and freshness to the dish.

8. 8

   Arrange the roasted okra on serving plates, top with a snapper fillet, and spoon the tomato-garlic mixture over and around the fish. Garnish with fresh parsley and remaining lemon zest before serving.

   Tip: Serve immediately while the fish is still warm and the okra is crispy.