Pan Seared Red Snapper Provencal Recipe

preheat and prep potatoes

Preheat oven to 425°F (220°C). Place halved fingerling potatoes in a single layer on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 2 thyme sprigs. Roast for 20 minutes.

add tomatoes and aromatics

After 20 minutes, add halved cherry tomatoes, smashed garlic cloves and sliced shallot to the pan. Drizzle with remaining 2 tablespoons olive oil, sprinkle 1 tsp herbes de Provence and remaining thyme sprigs; gently toss so tomatoes sit skin-side up. Roast for an additional 12–15 minutes, until potatoes are tender and tomatoes are blistered and slightly collapsed. Remove from oven and keep warm.

finish roasted vegetables

Discard large garlic skins and remove thyme stems. Taste and adjust seasoning with extra salt and pepper if needed. Transfer roasted tomatoes and potatoes to a warm serving platter, reserving pan juices for the sauce.

While vegetables roast, combine 2 tablespoons red wine vinegar, finely minced 1 tablespoon shallot, 1 tablespoon chopped capers, 1 teaspoon extra virgin olive oil, 1 tablespoon snipped chives, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper in a small bowl. Stir and let sit at room temperature for at least 10 minutes to meld flavors. Taste and adjust acidity or salt; set aside.

dry and season fish

Pat red snapper fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the skin-side (or both sides if skinless) with flour, shaking off excess.

heat pan

Heat a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering. Add 3 tablespoons olive oil and heat until it just begins to ripple.

sear fish

Place fillets skin-side down (or presentation-side) in the hot pan, pressing gently for 10 seconds to ensure contact. Cook undisturbed for 3–4 minutes, until the edges are opaque about two-thirds of the way up and the skin is crisp. Flip carefully and add 2 tablespoons unsalted butter to the pan.

baste and finish

Tilt the pan and spoon melted butter over the tops of the fillets while cooking the second side for 1–2 minutes, until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium, or cook to your preferred doneness. Remove fillets to a warm plate and squeeze 1 tablespoon fresh lemon juice over them.

Divide roasted fingerling potatoes and tomatoes among 4 plates as a bed. Place one red snapper fillet on top of each bed.

Spoon a small amount (about 1 teaspoon) of the reserved pan juices from the vegetables around the plate. Drizzle 1/2 tablespoon of the mignonette over each fillet (or serve mignonette on the side). Garnish with chopped parsley and a lemon wedge. Sprinkle any remaining snipped chives over the dish.

Serve immediately while fish is hot and tomatoes are warm.