Roasted Snapper with Winter Vegetables and Sungold Buerre Blanc

It can be tricky to select a fish that will be favorable to a variety of palettes rather than just acceptable. Enter Roasted Snapper with Winter Vegetables and Sungold Beurre Blanc. Snapper is a popular white fish with a subtle nutty flavor that many fish eaters find quite enjoyable. It’s a nice choice for the presentation of a whole fish as its gorgeous red skin takes center stage atop beautifully roasted seasonal vegetables. The combination of fresh snapper, roasted winter vegetables, and a rich beurre blanc is easy to prepare and creates a flavorful, elegant dish for a holiday meal or special gathering.

Roasted Snapper with Winter Vegetables and Sungold Beurre Blanc Recipe


For the fish:
1 whole snapper
1 lemon sliced
3 sprigs rosemary
3 sprigs thyme
3 sprigs tarragon
3 sprigs dill
1 shallot, sliced thinly
Sea salt, to taste
Extra virgin olive oil for drizzling

For the vegetables:
4 carrots, cut into bite sized pieces 
1 turnip, diced
1 small rutabaga, diced
1 parsnip, diced
4-6 radishes cut into bite sized pieces 

For the beurre blanc:
1 pint sungold cherry tomatoes (or any gold colored tomato)
1 stick butter
1/4 cup white wine
Salt, to taste


  1. Stuff the cavity of the fish with herbs, lemon, and shallot, place on a parchment lined baking sheet and drizzle with olive oil and salt.
  2. Place the vegetables on the sheet tray around the fish, drizzle with oil and season with salt and pepper.
  3. Roast at 375 degrees until the fish is completely cooked and the vegetables are golden brown and fork tender.
  4. While the fish is roasting, place tomatoes in a sauce pan with white wine and simmer until you get a sauce like consistency.
  5. Strain liquid to remove seeds and tomato skins.
  6. Return back to a sauce pan but do not continue to cook. (Should still be warm)
  7. Cut cold butter into 8 pieces and slowly whisk into tomato liquid until completely melted.
  8. Season with salt and drizzle over fish and roasted veggies.

A roasted fish with a yellow sauce over roasted vegetables, garnished with fresh herbs.

Carrots and sungold cherry tomatoes sourced from Who Cooks for You Farm.

Radishes sourced from Tiny Seed Farm.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce / Story by Star Laliberte

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