Roasted Snapper with Radish and Lemon Butter Sauce
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes like something from a fancy restaurant. Red snapper is such a lean, delicate fish that roasts beautifully with a simple lemon butter sauce, and the radishes add a wonderful peppery crunch that most people don't expect. Radishes are packed with vitamin C and fiber, making this dish as nourishing as it is delicious. The best part is that it requires minimal prep and uses ingredients you probably have on hand, making it perfect for those nights when you want something special without the fuss.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- ½ kgradishes(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter(cold, cubed)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss halved radishes with 2 tablespoons olive oil, salt, and pepper on a sheet pan. Roast for 15 minutes until golden and tender-crisp.
Tip: Cut radishes evenly so they cook at the same rate.
- 2
Pat snapper fillets dry with paper towels and season both sides with salt and pepper. Arrange on a separate baking sheet.
Tip: Dry fish ensures better browning and prevents steaming.
- 3
Drizzle snapper with remaining 2 tablespoons olive oil and scatter minced garlic and thyme sprigs over the fillets. Pour white wine around the fish.
Tip: The wine creates steam that keeps the fish moist while cooking.
- 4
Place snapper in the oven alongside the radishes for 12-15 minutes until the fish is opaque and flakes easily with a fork.
Tip: Cooking time depends on fillet thickness; start checking at 10 minutes.
- 5
Transfer roasted radishes to a serving platter and arrange snapper fillets on top. Pour pan juices into a small saucepan.
Tip: Keep the fish warm while preparing the sauce.
- 6
Add lemon juice to the pan juices over medium heat and bring to a gentle simmer. Whisk in cold butter cubes one at a time until the sauce is silky and emulsified.
Tip: Add butter off heat for a creamier, more stable sauce.
- 7
Stir in lemon zest and adjust seasoning with additional salt and pepper if needed. Pour the lemon butter sauce over the snapper and radishes.
Tip: Use fresh lemon zest for maximum brightness and flavor.
- 8
Garnish with fresh thyme leaves and serve immediately while warm.
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