Roasted Snapper with Rocket

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.