Recipe courtesy of Frederic Van Coppernolle

Roasted Fillet of Red Snapper with a Light Beer Glaze

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 2 servings
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Ingredients

1 cup fish stock

2 (8 ounce) boneless fillet of red snapper

2 tomatoes, sliced thinly

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

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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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