Roasted Snapper with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Snapper is a delicate white fish that roasts beautifully and pairs wonderfully with garlicky pak choi, which is packed with calcium and vitamins that support bone health. The Asian inspired sauce with ginger, soy, and sesame oil brings so much flavor without any fuss, and honestly, there's barely any cleanup involved. It feels fancy enough to impress guests but simple enough that I make it all the time for my family.
Ella x
Ingredients
- 4snapper fillets(6 oz each, skin-on)
- ¾ kgpak choi(halved lengthwise)
- 6garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 3 tablespoonssesame oil
- 1 tablespoonhoney
- 2 tablespoonsolive oil
- 1 tablespoonlemon juice
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred chilli flakes(optional)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Tip: Parchment paper prevents sticking and makes cleanup easier.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, 2 tablespoons sesame oil, honey, ginger, and minced garlic to create the glaze.
Tip: Taste the glaze and adjust soy sauce or vinegar to your preference.
- 3
Pat snapper fillets dry with paper towels and arrange skin-side up on the prepared baking sheet. Brush with olive oil and season with salt and pepper.
Tip: Drying the fish ensures the skin gets crispy when roasted.
- 4
Arrange pak choi cut-side down around the snapper. Drizzle pak choi with remaining 1 tablespoon sesame oil and season lightly with salt.
Tip: The cut side of pak choi will caramelize beautifully in the oven.
- 5
Roast for 15-18 minutes until snapper is opaque and flakes easily with a fork, and pak choi is tender with browned edges.
Tip: Don't overcook the fish; it should still be moist inside.
- 6
Remove from oven and carefully pour the ginger-soy glaze over the snapper and pak choi. Drizzle any pan juices over the vegetables.
Tip: The residual heat will warm the glaze perfectly.
- 7
Finish with a squeeze of fresh lemon juice and sprinkle with red chilli flakes if desired. Serve immediately while hot.
Tip: Serve with steamed jasmine rice to soak up the delicious sauce.
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