Roasted Snapper with Potato and Lemon Herb Crust

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the snapper dry with paper towels and season the cavity and exterior generously with salt and pepper. Stuff each fish cavity with lemon slices and fresh thyme sprigs.

   Tip: Drying the fish ensures better crisping of the skin during roasting.

2. 2

   Toss the potato cubes with 3 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon salt, and half the fresh thyme. Spread on a large roasting pan in a single layer and place in the oven for 15 minutes to par-cook.

   Tip: Par-cooking the potatoes ensures they finish cooking at the same time as the fish.

3. 3

   While potatoes roast, combine panko breadcrumbs, fresh parsley, remaining thyme, lemon zest, remaining garlic, and black pepper in a small bowl. Mix the softened butter into this mixture until evenly combined.

   Tip: This herb butter mixture creates a flavorful crust on top of the fish.

4. 4

   Remove the roasting pan from the oven and push potatoes to the sides, creating space in the center. Arrange the two snapper fish on top of the potatoes.

5. 5

   Rub the snapper skin with the remaining 3 tablespoons olive oil. Press the herb-butter-breadcrumb mixture evenly onto the top side of each fish, coating the flesh thoroughly.

   Tip: Ensure an even coating for consistent browning and flavor distribution.

6. 6

   Return the pan to the oven and roast for 18-20 minutes, until the snapper flesh is opaque and flakes easily with a fork, and the herb crust is golden brown.

   Tip: A meat thermometer inserted into the thickest part of the fish should read 63°C.

7. 7

   Remove from the oven and drizzle the roasted potatoes and fish with fresh lemon juice. Garnish with additional fresh parsley if desired.

8. 8

   Allow the fish to rest for 2-3 minutes before serving. Carefully divide each snapper and arrange on plates with the roasted potatoes.

   Tip: Resting allows the juices to redistribute, keeping the fish moist and tender.