Thyme-Crusted Red Snapper with Parsley Sauce

Ingredients

• 1 cup parsley leaves
• 1/4 cup extra-virgin olive oil
• 1 Tbsp chopped shallot
• 1 Tbsp plus 1 tsp fresh lemon juice
• Salt and freshly ground pepper
• 1 Tbsp plus 1 tsp thyme leaves
• 1 1/2 pounds skinless red snapper fillet, cut into 8 pieces
• 2 Tbsp unsalted butter

Instructions

1. Parsley sauce: In a mini food processor, combine the parsley with the olive oil, shallot and lemon juice and process to a coarse puree. Season with salt and pepper.
2. Press 1 tablespoon of the thyme leaves onto the fillets and season with salt and pepper.
3. In a large nonstick skillet, melt the butter. When the foam subsides, add the fillets and cook over moderately high heat, turning once, until golden brown and just cooked, about 3 minutes per side.
4. Reduce the heat to moderate if the fish is getting too dark. Transfer the fish to plates and sprinkle with the remaining 1 teaspoon of thyme leaves. Serve with the parsley sauce.
5. Prepare Ahead: The parsley sauce can be refrigerated overnight. Serve at room temperature.