Baked Snapper with Miso-Scallion Butter, Creamy Mushroom Farro and Roasted Radishes
An original baked fish recipe featuring juicy snapper fillets topped with aromatic miso-scallion butter. It is served over creamy farro cooked with mushrooms and broth, alongside roasted radishes for a sweet, lightly peppery contrast.
Ingredients
- 4 filetes / 680 g 680 g snapper fillets (skinless, of approx. 170 g each uno)
- 45 g 45 g unsalted butter (at room temperature)
- 30 g 30 g white miso (for the mantequilla)
- 25 g 25 g scallions (finely chopped)
- 2 dientes / 8 g 8 g garlic (1 clove for the mantequilla and 1 for the farro)
- 1 pieza 1 piece lemon (zest fina and 2 tbsp of juice)
- 45 ml 45 ml olive oil (divided)
- 6 g 6 g salt (or to taste)
- 2 g 2 g black pepper (freshly ground)
- 300 g 300 g radishes (cut a the mitad)
- 4 g 4 g fresh thyme (solo the leaves)
- 180 g 180 g pearled farro (enjuagado)
- 60 g 60 g shallot (finely chopped)
- 200 g 200 g cremini mushrooms (rebanados)
- 720 ml 720 ml vegetable or fish broth (hot)
- 30 g 30 g grated Parmesan cheese (for terminar)
- 10 g 10 g fresh parsley (chopped)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Pat the snapper fillets dry with paper towels and place them on a lightly greased baking tray with 1 tablespoon olive oil.
- 2
In a small bowl, mix the unsalted butter, white miso, half of the scallions, 1 finely grated garlic clove, the lemon zest, 1 tablespoon lemon juice, and a pinch of black pepper until smooth.
- 3
Lightly season the snapper with half of the salt. Spread the miso butter mixture over the top of each fillet and set aside while you prepare the side.
- 4
In another bowl, toss the radishes with 1 tablespoon olive oil, the fresh thyme leaves, a pinch of salt, and a little black pepper. Arrange them around the fish or on a separate tray.
- 5
Bake the snapper and radishes at 220 °C / 425 °F for 12 to 15 minutes, or until the fish flakes easily and the radishes are tender and browned at the edges.
- 6
Meanwhile, heat the remaining tablespoon of olive oil in a wide saucepan over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in the remaining chopped garlic clove and cook for 30 seconds.
- 7
Add the cremini mushrooms and cook for 5 to 6 minutes, stirring, until they release their moisture and begin to brown. Add the pearled farro and stir for 1 minute so it is well coated.
- 8
Pour in the hot broth gradually, starting with about 480 ml / 2 cups. Cook over medium-low heat for 18 to 20 minutes, stirring occasionally and adding the remaining broth as the farro absorbs it, until tender and creamy.
- 9
Remove the saucepan from the heat and stir in the Parmesan cheese, the remaining scallions, the parsley, the remaining tablespoon of lemon juice, the rest of the salt, and black pepper to taste. Mix until the farro is creamy.
- 10
Spoon the creamy farro onto each plate, top with a baked snapper fillet, and serve with the roasted radishes. If desired, finish with a little extra parsley or fresh scallion.
Chef tips
For the best texture, do not overcook the snapper; remove it as soon as it flakes. If the farro thickens too much before serving, loosen it with a splash of hot broth or water.
Substitutions
You can substitute snapper with sea bass or firm cod. The farro can be replaced with Arborio rice, although the grain profile will change. For a dairy-free version, use plant-based butter and omit the Parmesan or use a dairy-free alternative.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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