Roasted Snapper with Pea and Herb Crust

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.