YOUR SOLIN GENERATED RECIPE
Pan-Seared Lemon-Herb Snapper with Roasted Asparagus
Enjoy a bright and flavorful meal featuring tender, pan-seared snapper bathed in a zesty lemon-herb sauce, paired with perfectly roasted asparagus. The citrusy and herbaceous notes elevate the delicate fish while the asparagus provides a crisp, satisfying bite.
INGREDIENTS
6 oz Snapper Fillet
1 cup Asparagus
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
2 tbsp Fresh Parsley
1 tsp Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper and toss the asparagus with half of the olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender-crisp.
Meanwhile, pat the snapper fillet dry with paper towels and season both sides with salt and pepper.
In a small bowl, combine the lemon juice, minced garlic, chopped parsley, and thyme. Set aside the mixture.
Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the snapper fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.
Flip the fillet gently and cook an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Remove the skillet from heat and drizzle the lemon-herb mixture over the snapper.
Plate the snapper alongside the roasted asparagus and serve immediately.