Roasted Snapper with Plantain

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the plantain wedges with 3 tablespoons of olive oil, half the salt, and a pinch of black pepper. Spread them on a baking sheet in a single layer.

   Tip: Don't crowd the plantains—they need space for even caramelization.

2. 2

   Place the plantain tray in the oven and roast for 25-30 minutes, stirring halfway through, until the edges are golden brown and crispy.

   Tip: The plantains should be tender inside with caramelized edges.

3. 3

   While the plantains roast, pat the snapper fillets dry with paper towels. Season both sides with remaining salt, black pepper, and cumin.

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

4. 4

   Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place snapper fillets skin-side down and cook for 4-5 minutes without moving them until the skin is golden and crispy.

   Tip: Resist the urge to move the fish—patience creates the crispiest skin.

5. 5

   Flip the fillets gently and cook for an additional 3-4 minutes on the flesh side until cooked through. Transfer to a warm plate.

   Tip: Snapper cooks quickly; be careful not to overcook or it will dry out.

6. 6

   In a small bowl, whisk together the lime juice, minced garlic, jalapeño, cilantro, honey, and remaining 1/2 tablespoon of olive oil. Season the sauce with a pinch of salt and pepper to taste.

   Tip: Make this cilantro-lime sauce while the fish rests for the freshest flavor.

7. 7

   Arrange the roasted plantain wedges on serving plates and top each with a snapper fillet. Scatter the thinly sliced red onion over the top.

   Tip: Serve immediately while the plantains are still warm and crispy.

8. 8

   Drizzle the cilantro-lime sauce over each fillet and around the plate. Serve with lime wedges on the side.

   Tip: Extra sauce on the side lets diners adjust the tartness to their preference.