Roasted Snapper with Rocket
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it's elegant enough for guests yet simple enough to pull together in under an hour. Roasted snapper is naturally lean and packed with omega 3 fatty acids, making it as good for you as it is delicious. The peppery rocket adds a fresh brightness that cuts through the richness of the fish, and since everything cooks together on one pan, cleanup is a breeze. With just 15 minutes of prep, you'll have a restaurant quality meal on the table without the fuss.
Ella x
Ingredients
- 4snapper fillets(skin-on, about 180g each)
- 120 gramsfresh rocket(washed and dried)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2shallots(thinly sliced)
- 200 gramscherry tomatoes(halved)
- 4 sprigsfresh thyme
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat oven to 200°C (390°F). Pat snapper fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the fish ensures crispy skin when roasted.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place snapper fillets skin-side down and cook for 3-4 minutes until the skin is golden and crispy.
Tip: Don't move the fillets while cooking to achieve maximum crispiness.
- 3
Transfer the skillet to the preheated oven and roast for 12-15 minutes until the fish is cooked through and flakes easily with a fork.
Tip: The internal temperature should reach 63°C (145°F).
- 4
While the fish roasts, whisk together remaining 4 tablespoons of olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to create the dressing.
Tip: Make the dressing just before serving to preserve the garlic's fresh flavor.
- 5
In a large serving bowl, combine fresh rocket, sliced shallots, and halved cherry tomatoes.
Tip: Toss rocket gently to avoid bruising the delicate leaves.
- 6
Pour the garlic-lemon dressing over the rocket mixture and toss gently until well coated. Divide the dressed rocket among four plates.
Tip: Dress the salad just before serving to keep the rocket crisp.
- 7
Remove the skillet from the oven and carefully place one snapper fillet skin-side up on top of each rocket salad portion.
Tip: Use a spatula to carefully transfer the delicate fillets without breaking them.
- 8
Garnish each plate with fresh thyme sprigs and a small knob of butter melting over the warm fish. Serve immediately.
Tip: The residual heat will gently melt the butter into a light sauce.
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