Roasted Fillet of Red Snapper with a Light Beer Glaze

Name: Roasted Fillet of Red Snapper with a Light Beer Glaze
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 servings
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 2 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 2 servings

Ingredients

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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

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.