Perfectly Crispy Pan-Seared Snapper with Roasted Vegetables & Peppery Arugula

By Jason Griffith

There is something truly sophisticated about a perfectly cooked piece of fish. When you sit down at a high-end bistro, that golden, shattering crisp of the skin against the flaky, tender white meat of a red snapper feels like culinary magic. But here is a little secret from my kitchen to yours: you don’t need a culinary degree to master the sear.

This Pan-Seared Snapper with Roasted Vegetables and Arugula is my go-to when I want a meal that feels “fancy” but takes less than 45 minutes from prep to plate. It’s light, vibrant, and packed with the kind of fresh flavors that make you feel good about what you’re eating.

Why I Love This Recipe

I’m a huge advocate for “one-pan” vibes, even if we’re using a skillet and a baking sheet here. The beauty of this dish lies in the contrast. You have the warm, caramelized sweetness of roasted cherry tomatoes and bell peppers paired against the cold, peppery bite of fresh arugula.

Red snapper is the star for a reason. It has a mild, slightly sweet flavor that isn’t “fishy,” making it a hit even for the picky eaters in my house. Plus, the skin crisps up like a cracker, providing a texture that keeps every bite interesting.

The Ingredients

For the Fish:

• 2 (6-ounce) red snapper fillets: Look for skin-on fillets that are bright and firm.
• 1 tbsp olive oil: For high-heat searing.
• 1 tbsp unsalted butter: This adds that rich, nutty finish and helps with browning.
• Salt and black pepper: To taste.

For the Roasted Vegetables:

• 1 cup cherry tomatoes: Halved so they burst and create a natural “sauce.”
• 1 bell pepper: Sliced thin (I prefer orange or yellow for color).
• 1/2 red onion: Sliced into wedges.
• 1/2 cup sugar snap peas: For a necessary crunch.
• 2 tbsp olive oil: To coat.
• Salt and black pepper.

For the Assembly:

• 1 cup fresh arugula: The peppery notes cut through the richness of the butter.
• Edible flowers: Optional, but they make the plate look like a million bucks.
• Dressing: A simple lemon-olive oil vinaigrette or your favorite light dressing.

Swaps and Notes

• The Fish: If you can’t find red snapper, sea bass or grouper are excellent alternatives. Just ensure the skin is left on!
• The Veggies: Feel free to swap snap peas for asparagus or zucchini depending on what’s in season.
• The Fat: If you are dairy-free, replace the butter with a vegan butter substitute or just use additional olive oil.

Step-by-Step Instructions

1. Roast the Vegetables: Preheat your oven to 400°F. On a large baking sheet, toss your tomatoes, peppers, onion, and snap peas with olive oil, salt, and pepper. Spread them in a single layer. Roast for 15-20 minutes. You want the tomatoes to be blistered and the onions to have those beautiful charred edges.
2. Dry the Fish: This is the most important step! Use a paper towel to pat the snapper fillets bone-dry. If there is moisture on the skin, it will steam rather than sear. Season both sides generously.
3. The Sear: Heat the oil and butter in a non-stick or cast-iron skillet over medium-high heat. Wait until the butter stops foaming and starts to shimmer.
4. Skin-Side Down: Place the fillets in the pan, skin-side down. Use a spatula to press down firmly for about 10 seconds. This prevents the fish from curling and ensures the skin is flat against the heat.
5. Flip: Cook for 4-5 minutes until the skin is dark gold and crispy. Flip carefully and cook for another 2-3 minutes.
6. Plating: Lay down a generous portion of roasted vegetables. Add a handful of fresh arugula on top, then place the snapper skin-side up. Drizzle with your dressing and garnish.

Tips for Success

• Don’t Overcrowd the Pan: If you’re doubling this recipe, cook the fish in batches. Overcrowding drops the pan temperature and ruins your crust.
• Room Temp Fish: Take your snapper out of the fridge about 15 minutes before cooking so it cooks evenly.
• High Heat is Key: Don’t be afraid of the sizzle. You need that initial heat to lock in the juices.

Serving Suggestions and Pairings

This dish is naturally light, so I love pairing it with a refreshing beverage to balance the savory roasted notes. If you’re hosting a brunch or a summer dinner, try serving it alongside a Refreshing Strawberry Mojito or a glass of Rainbow Sangria.

For those who prefer something non-alcoholic but still fancy, my Blueberry Lemonade is a total crowd-pleaser. If you’re leaning into the citrus notes of the snapper, a Classic Margarita is always a win.

Nutritional Information (Per Serving)

• Calories: 385 kcal
• Protein: 36g
• Fat: 22g
• Carbohydrates: 12g
• Fiber: 4g

Storage and Leftover Tips

Seared fish is best enjoyed immediately to preserve the crispy skin. However, if you have leftovers, store the fish and vegetables separately in airtight containers for up to 2 days. To reheat, I recommend using a toaster oven or air fryer at 350°F for a few minutes to try and revive that crunch. Avoid the microwave if possible!

More Recipes You Will Love

If you enjoyed this light and healthy meal, you might also like:

• A Light Tangy Chicken Salad (No Mayo!)

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Final Thoughts

I hope this Pan-Seared Snapper becomes a new favorite in your household. It’s proof that healthy eating doesn’t have to be boring or difficult.

Did you try this recipe? I’d love to hear how your sear turned out! Drop a comment below or tag us on social media. Don’t forget to follow ChefManiac for more weekly recipe inspiration!