Roasted Snapper with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat oven to 400°F. Toss pumpkin cubes with 2 tablespoons butter, 0.5 teaspoon salt, and nutmeg. Spread on a baking sheet and roast for 20 minutes until golden and tender.

   Tip: Cut pumpkin into uniform 1-inch cubes so they roast evenly.

2. 2

   While pumpkin roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté minced shallots and garlic for 3 minutes until fragrant and softened.

3. 3

   Add the roasted pumpkin cubes to the shallot mixture along with vegetable broth. Simmer for 5 minutes, then blend until smooth using an immersion blender. Season with remaining salt and pepper to taste.

   Tip: For a chunkier texture, blend only half the mixture for a rustic consistency.

4. 4

   Pat snapper fillets dry with paper towels. Season skin-side with remaining salt and pepper.

   Tip: Dry fish ensures crispy, golden skin when roasted.

5. 5

   Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place snapper fillets skin-side down and cook for 3-4 minutes until skin is crispy.

   Tip: Don't move the fillets while cooking to achieve maximum crispiness.

6. 6

   Transfer skillet to the 400°F oven and roast fillets for 8-10 minutes until flesh is opaque and flakes easily.

7. 7

   While fish cooks, melt 4 tablespoons butter in a small saucepan over medium heat, stirring occasionally until it turns golden brown and smells nutty, about 5 minutes. Add sage leaves and cook for 1 minute more.

   Tip: Watch the butter carefully to avoid burning—brown butter goes from perfect to burnt quickly.

8. 8

   Spoon pumpkin puree onto serving plates, top with roasted snapper fillets, and drizzle with warm sage brown butter. Garnish with fresh thyme sprigs and remaining sage leaves.