Roasted Snapper with Spinach

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat snapper fillets dry with paper towels and season both sides with sea salt and black pepper.

   Tip: Drying the fish ensures better browning and crispier skin when roasted.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sliced shallot, sautéing for 2 minutes until fragrant.

3. 3

   Add fresh spinach in batches to the skillet, stirring constantly until completely wilted, about 3-4 minutes. Season with a pinch of salt and pepper, then transfer to a plate.

   Tip: The spinach will reduce significantly as it cooks; this is normal.

4. 4

   In a small bowl, combine panko breadcrumbs, grated parmesan, lemon zest, and remaining 2 tablespoons olive oil until evenly moistened.

   Tip: This creates a golden, flavorful topping that won't burn.

5. 5

   Place snapper fillets skin-side down on a parchment-lined baking sheet. Divide the cooked spinach mixture evenly, mounding it on top of each fillet.

6. 6

   Sprinkle the breadcrumb mixture generously over the spinach-topped fillets. Dot each with small pieces of butter and place a thyme sprig on top.

7. 7

   Roast in the preheated oven for 12-15 minutes until the snapper is opaque and flakes easily with a fork, and the breadcrumb topping is golden brown.

   Tip: Cooking time depends on fillet thickness; check at 12 minutes to avoid overcooking.

8. 8

   Remove from oven and squeeze fresh lemon juice over each fillet just before serving. Garnish with additional fresh thyme if desired.

   Tip: The lemon juice brightens the flavors and adds acidity to balance the richness of the fish and breadcrumbs.