Snapper Recipe

Prep and roast vegetables

Preheat the oven to 425°F (220°C). Cut zucchini into 1/2-inch half-moons, and cut bell peppers into 1/2-inch strips. Toss zucchini, peppers, and sliced red onion with 2 tablespoons olive oil, 1 teaspoon thyme leaves, 1/2 teaspoon black pepper, and a pinch (about 1/4 tsp) of salt. Spread in a single layer on a rimmed baking sheet and roast for 18–22 minutes, tossing once halfway, until vegetables are caramelized at the edges and tender. Remove from oven and set aside.

Make polenta

While vegetables roast (or after), bring 4 cups water, 1 cup milk, and 1 teaspoon salt to a gentle boil in a medium heavy-bottomed saucepan. Slowly whisk in 1 cup cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy (polenta will pull away slightly from the sides). If it gets too thick, stir in up to 1/4 cup extra water or milk to loosen.

Finish polenta

Once polenta is cooked, remove from heat and whisk in 2 tablespoons butter, 1 cup grated Parmesan, and 1 teaspoon lemon zest. Fold in the roasted vegetables (reserve a small spoonful for garnish if desired). Taste and adjust seasoning with salt and black pepper as needed. Keep warm over the lowest heat, stirring occasionally or cover to hold.

Prepare fish

Pat snapper fillets dry with paper towels. Season skin and flesh evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (if using). Let rest at room temperature for 10 minutes while polenta finishes.

Sear fillets

Heat a large nonstick or stainless steel skillet over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl. Place fillets skin-side down, pressing gently for 10–15 seconds to ensure even skin contact. Cook skin-side down without moving for 3–4 minutes until skin is crisp and edges look cooked up about three-quarters of the way. Flip carefully and cook 30–60 seconds on the flesh side until just opaque through (internal temp ~130–135°F / 54–57°C for moist snapper) — timing depends on thickness.

Finish with butter

Lower heat to medium, add 1 tablespoon butter to the pan and tilt the skillet, spooning melted butter over the tops of the fillets for 20–30 seconds to finish and baste. Remove fillets to a warm plate and tent loosely with foil to rest for 2–3 minutes.

Whisk together 2 tablespoons extra-virgin olive oil, 1 minced garlic clove, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt. Let stand 5 minutes to marry flavors. Taste and adjust lemon or salt if needed.

Spoon a generous bed of roasted vegetable polenta onto warmed plates. Place a seared snapper fillet on top of each portion. Drizzle the herb-garlic dressing around or over the fish, garnish with reserved roasted vegetables and lemon wedges. Serve immediately.