Roasted Snapper with Turnip and Herb Butter

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss turnip wedges with 2 tablespoons olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 15 minutes until edges begin to caramelize.

   Tip: Cut turnips evenly for consistent cooking throughout.

2. 2

   While turnips roast, combine softened butter with chopped thyme, parsley, minced garlic, and lemon zest in a small bowl. Season with a pinch of salt and set aside.

   Tip: Make the herb butter ahead of time to save last-minute effort.

3. 3

   Pat snapper fillets dry with paper towels and season both sides with remaining salt and pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.

   Tip: Dry fish ensures a better sear and crispier skin.

4. 4

   Once oil shimmers, carefully place snapper skin-side down in the skillet. Sear for 3-4 minutes until skin is golden and crispy, then flip and cook for 1 minute on the flesh side.

   Tip: Avoid moving the fish while searing to achieve perfect crust.

5. 5

   Top each snapper fillet with a spoonful of herb butter and add the sliced shallots around the fish in the skillet.

   Tip: The herb butter will melt over the warm fish beautifully.

6. 6

   Transfer skillet to the preheated oven and bake for 8-10 minutes until fish is opaque and flakes easily with a fork.

   Tip: Snapper cooks quickly, so watch carefully to avoid overcooking.

7. 7

   Remove from oven and arrange snapper and roasted turnips on serving plates. Drizzle pan juices over the fish and serve with fresh lemon halves.

   Tip: The pan juices contain all the caramelized flavors and should not be discarded.