Thyme-Crusted Red Snapper with Parsley Sauce


In this lovely recipe the red snapper is only lightly seasoned with thyme, salt and pepper, so the true flavor of the fish really comes through. Any firm, white-fleshed fish would work well in this recipe.  And the parsley sauce, as beautiful as it is delicious, would be a great addition to grilled steak or chicken as well.

(3 votes, average: 5.00 out of 5)
Thyme-Crusted Red Snapper with Parsley Sauce


  • 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


  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.

Yield: 4

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