Roasted Snapper with Radish and Lemon Butter Sauce

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Garnish with fresh thyme leaves and serve immediately while warm.