Roasted Snapper with Parsnip and Herb Brown Butter

Instructions

1. 1

   Preheat oven to 425°F and line a large baking sheet with parchment paper. Toss parsnips with 2 tablespoons olive oil, half the salt, and pepper. Spread in a single layer on the baking sheet and roast for 15 minutes until golden and tender.

   Tip: Cut parsnips to similar sizes so they cook evenly.

2. 2

   While parsnips roast, pat snapper fillets dry with paper towels and brush the skin side with remaining 2 tablespoons olive oil. Season flesh side with remaining salt, pepper, and lemon zest.

   Tip: Dry fish ensures better browning and crispier skin.

3. 3

   After 15 minutes, push roasted parsnips to the sides of the baking sheet. Place snapper fillets skin-side up in the center, nestled among the parsnips.

   Tip: Arrange fish so heat circulates evenly around each fillet.

4. 4

   Return baking sheet to oven and roast for 8-10 minutes until snapper is opaque and flakes easily with a fork.

   Tip: Snapper cooks quickly, so watch carefully to avoid overdrying.

5. 5

   While fish finishes cooking, melt butter in a small saucepan over medium heat. Add minced garlic and thyme, swirling constantly for 2-3 minutes until butter turns golden brown with a nutty aroma.

   Tip: Brown butter can burn quickly, so keep the heat moderate and watch it closely.

6. 6

   Transfer roasted snapper and parsnips to serving plates. Drizzle the brown butter mixture over the fish and vegetables, then squeeze fresh lemon juice over each plate.

7. 7

   Garnish with fresh parsley and serve immediately while still warm.

   Tip: This dish is best enjoyed fresh from the oven.