Oven Roasted Red Snapper Recipe
Squash, Zucchini, Turnips, Swiss Chard, Cipollini Onions, Celery Root Puree and Crawfish Beurre Blanc
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Vegetables
Celery Root Puree
Crawfish Beurre Blanc
Method
Preparation of Red Snapper
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare the Fish
Rub the red snapper fillets with olive oil, lemon juice, salt, and black pepper.
Roasting Vegetables
Prepare Vegetables
In a large bowl, combine squash, zucchini, turnips, and cipollini onions. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roasting
Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender.
Making Celery Root Puree
Cook Celery Root
In a pot, cover diced celery root with water and boil until tender, about 20 minutes. Drain.
Puree
In a blender, combine cooked celery root, heavy cream, butter, salt, and pepper. Blend until smooth.
Making Crawfish Beurre Blanc
Reduce Wine
In a saucepan, combine white wine and shallots. Simmer until reduced by half.
Add Butter
Remove from heat and whisk in cold butter until emulsified. Stir in crawfish tails, season with salt and pepper.
Final Assembly
Bake Fish
Place the red snapper on a baking sheet and roast in the oven for 12-15 minutes, or until the fish flakes easily with a fork.
Plating
On a plate, add a scoop of celery root puree, top with roasted vegetables, place the red snapper on top, and drizzle with crawfish beurre blanc.