Roasted Snapper with Watercress

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant, then set aside to cool.

   Tip: Toasting almonds enhances their flavor and adds crucial crunch to the dish.

2. 2

   Pat the snapper fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures a crispy skin when roasted.

3. 3

   In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced shallot, and Dijon mustard to create the vinaigrette. Season with a pinch of salt and pepper, then set aside.

   Tip: Make the vinaigrette ahead of time to allow flavors to meld.

4. 4

   Heat 2 tablespoons of olive oil and the butter in a large oven-safe skillet over medium-high heat. Once the butter foams, carefully place the snapper fillets skin-side down in the pan.

   Tip: An oven-safe skillet allows seamless transfer from stovetop to oven.

5. 5

   Cook the fillets skin-side down for 3-4 minutes without moving them, until the skin becomes golden and crispy. Scatter minced garlic and thyme sprigs around the fish.

   Tip: Resist the urge to move the fish—this creates the best crust.

6. 6

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

   Tip: Check for doneness by inserting a fork into the thickest part; it should flake without resistance.

7. 7

   While the fish roasts, place the trimmed watercress in a large serving bowl and drizzle with the remaining 1 tablespoon of olive oil, then toss gently to coat.

   Tip: Light tossing with oil prevents wilting of the delicate watercress.

8. 8

   Remove the skillet from the oven and carefully plate one fillet per serving. Top each fillet with a generous handful of watercress, drizzle with the vinaigrette, and sprinkle with the toasted almonds.

   Tip: Add the watercress just before serving to maintain its fresh, peppery crunch.