We like fish, but I find that it needs a serious injection of flavour to really taste good. This is especially true with white fish such as snapper. A combination of herbs, garlic, and lemon was just perfect with these pan-roasted fillets. I threw in a handful of grape tomatoes before putting the dish in the oven and was very pleased with the result.
Herb and Garlic Pan Roasted Snapper Fillets
2 Tablespoon butter, divided
1 Tablespoon minced fresh garlic
1 Tablespoon minced fresh parsley
1 Tablespoon minced fresh chives
1 teaspoon fresh lemon zest
2 snapper fillets, each cut in half
1 cup cherry or grape tomatoes
juice of 1 lemon
salt and pepper to taste
Preheat oven to 425 degrees.
Melt 1 Tablespoon of butter in oven-safe skillet. Add the garlic and stir until just fragrant, about 1 minute. Do not brown. Remove from heat and stir in the herbs and lemon zest. Remove from pan to small dish. Wipe out skillet
Melt the remaining Tablespoon of butter in same skillet over medium high heat. Salt and pepper the snapper fillets. When the butter is foaming, add the fillets. Immediately spoon the herb mixture over top while the fillets are cooking. After 1- 2 minutes, add the tomatoes, then place the skillet in the oven.
Bake until the fish is opaque and flakes easily, 8 - 10 minutes. Remove from oven and squeeze the juice of 1 lemon over. Serve immediately.
We ate this with sliced avocado, roasted zucchini and roasted fennel. It was a quick and easy meal, satisfying but not heavy.