Roasted Snapper with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted snapper with spinach has become my go to weeknight dinner because it comes together in just forty minutes flat. The red snapper is mild and delicate, making it perfect if you're new to cooking fish, and I love that spinach is packed with iron and nutrients that make you feel good about what you're eating. The panko crust gets wonderfully golden and crispy in the oven while the garlic and thyme infuse everything with incredible flavor. Best of all, the ingredients are simple and affordable, so you can impress your family without breaking the bank or spending hours in the kitchen.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- 1420 mlfresh spinach(loosely packed)
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 237 mlpanko breadcrumbs
- 237 mlparmesan cheese(grated)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsbutter
- 1shallot(thinly sliced)
- 4thyme sprigs(fresh)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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