Seared Red Snapper with Roasted Veggies
 
Prep time
Cook time
Total time
 
Red Snapper or any flaky white fish works beautifully with this tasty roasted veggie puree.
Author:
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
Ingredients
Roasted Vegetable Puree
  • 4 medium tomatoes, seeded
  • 1 medium sweet onion, peeled
  • 1 jalapeno, seeded
  • 2-3 large garlic cloves, peeled
  • 1 medium red bell pepper, seeded
  • 1 large fennel bulb
  • ¼ c. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • Small handful fresh parsley leaves
  • Small handful fresh basil leaves (or chives, or even sage or tarragon)
Pan-Seared Fish
  • 4 6-oz. Red Snapper fillets (or other light, flaky fish)
  • 1-2 Tb. olive oil
  • 2 Tb. unsalted butter
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. Heat oven to 425 degrees.
  2. Chop veggies into 2-3" pieces and add to a large rimmed baking sheet. Sprinkle olive oil, salt and pepper over all veggies, then mix with your hands to incorporate. Ensure the veggies are in one layer so they roast vs. steam.
  3. Place veggies in oven and roast 15-25 minutes. Check at the half-way point and stir with a spatula to ensure everything is cooking evenly.
  4. When veggies are fork tender, hopefully caramelized, then remove from oven.
  5. Allow to cool for a few minutes.
  6. While veggies cool, heat a non-stick skillet to medium/high. Add 1-2 Tb. olive oil and 2 Tb. butter.
  7. Season both sides of fish with salt and pepper then add to the hot pan. Cook about 2 minutes on the first side (check to see that the bottom is lightly browned), then flip and cook 2-3 minutes, depending on thickness of your fillets.
  8. Transfer veggies to a food processor, along with fresh herbs, then pulse a few times.
  9. Spoon veggie puree onto serving plates and top with cooked fish.
Notes
1) Depending on the size/volume of your veggies, hopefully the ¼ c. olive oil will be sufficient before roasting. You don't want them swimming in it, but you need enough so each piece is well-coated. The oil adds wonderful flavor to the veggies and makes the puree mixture smoother.
2) If you don't want to get your food processor dirty, you can simply enjoy the roasted veggies alongside the cooked fish - the chunky texture will still be delicious, just not as 'creamy' as the puree :)
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/seared-red-snapper-with-roasted-veggies/