Roasted Fillet of Red Snapper with a Light Beer Glaze

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 tablespoon butter, plus 1 teaspoon
  • 2 leeks, white parts only, cut into julienne
  • 2 shallots, finely diced
  • 1 cup Belgium blond beer
  • Salt and pepper
  • 1 cup fish stock
  • 2 (8 ounce) boneless fillet of red snapper
  • 2 tomatoes, sliced thinly
Directions
  • Preheat the oven to 400 degrees F.

  • Melt the butter in a deep pan, add the leeks, and cook for 2 to 3 minutes. Then add the shallots and sweat for another 3 to 4 minutes. Add the beer, season, and then add the fish stock, reduce.

  • Place the fish fillet on top of the leek/shallots mixture and place the slices of tomatoes attractively on top. Season the fish and place into the oven for 10 to 12 minutes.

  • When finished, place the fish on a plate, add a little piece of butter in the sauce to thicken and smooth it, check the seasoning, and pour on the fish. Serve immediately.


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