Roasted Snapper with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels absolutely elegant. Fresh snapper fillets roast beautifully with a simple butter and garlic base, while a vibrant watercress salad on the side brings a peppery crunch and loads of vitamins and minerals. The nutty toasted almonds add wonderful texture, and everything is brought together with a bright lemon vinaigrette. Best of all, this dish is naturally light and healthy without sacrificing any flavor, making it perfect when you want something that tastes fancy but doesn't demand hours in the kitchen.
Ella x
Ingredients
- 4fresh snapper fillets(6 oz each, skin-on)
- 946 mlwatercress(loosely packed, stems trimmed)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 1shallot(minced)
- 1 teaspoondijon mustard
- 118 mlsliced almonds(raw)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonbutter
- 2garlic cloves(minced)
- 4fresh thyme sprigs
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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