Roasted Snapper with Pea and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted snapper with pea and herb crust is one of my favorite dishes to make on busy weeknights because it comes together in under an hour. The delicate white fish pairs beautifully with a vibrant, crunchy topping of fresh herbs, breadcrumbs, and peas that add wonderful texture and nutrition. Peas are packed with plant based protein and fiber, making this elegant meal feel as good as it tastes. The combination of tarragon, chives, and lemon keeps everything bright and fresh, while the parmesan adds just the right amount of richness. Best of all, this impressive dinner costs far less than ordering takeout and requires just simple pantry staples.
Ella x
Ingredients
- 4fresh snapper fillets(6 oz each, skin-on)
- 355 mlfrozen peas(thawed)
- 177 mlfresh breadcrumbs(panko preferred)
- 3 tablespoonsfresh tarragon(finely chopped)
- 2 tablespoonsfresh chives(minced)
- 118 mlparmesan cheese(grated)
- 4 tablespoonsbutter(divided)
- 1shallot(minced)
- 3 tablespoonsfresh lemon juice
- 59 mlwhite wine(dry)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 237 mlenglish peas(fresh or thawed, for garnish)
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat snapper fillets dry with paper towels and season both sides with salt and pepper.
Tip: Dry fish prevents sticking and helps achieve crispier skin.
- 2
Pulse thawed peas, breadcrumbs, tarragon, chives, and parmesan in a food processor until coarse and green. Transfer to a shallow bowl and stir in 2 tablespoons melted butter.
Tip: Don't over-process; the mixture should be textured, not paste-like.
- 3
Heat olive oil in an oven-safe skillet over medium-high heat. Place snapper fillets skin-side down and cook for 3-4 minutes until skin is crispy.
Tip: Starting skin-side down creates a flavorful, golden crust.
- 4
Top each fillet generously with the pea-herb mixture, pressing gently to adhere. Transfer skillet to oven and roast for 12-15 minutes until fish is opaque and crust is golden.
Tip: The fish is done when it flakes easily with a fork at the thickest point.
- 5
While fish roasts, melt remaining 2 tablespoons butter in a small saucepan over medium heat. Add minced shallot and sauté for 2 minutes until softened.
Tip: Low heat prevents butter from browning too quickly.
- 6
Pour white wine into the shallot mixture and reduce by half, about 2 minutes. Add lemon juice and stir until combined. Season with salt and pepper to taste.
Tip: This light sauce complements the delicate snapper without overpowering it.
- 7
Remove skillet from oven and let rest for 2 minutes. Gently warm fresh peas in a small pan with a touch of butter.
Tip: Resting allows carryover cooking and keeps fish moist.
- 8
Plate snapper fillets and drizzle with lemon beurre blanc. Garnish with warm peas and fresh tarragon sprigs. Serve immediately.
Tip: Serve immediately while the crust is still crispy and the fish is at peak temperature.
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