Thyme-Crusted Red Snapper with Parsley Sauce

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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)
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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.

Yield: 4

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