Golden snapper with saffron lemon butter, cauliflower leek cream, and thyme-roasted grapes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a small bowl, combine the saffron threads with 1 tablespoon hot water and let them steep for 5 minutes.

2. 2

   Place the seedless red grapes on a small baking tray. Toss them with 1 tablespoon olive oil, 1 teaspoon thyme leaves, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 15 minutes at 220 °C / 425 °F, until they swell and begin to caramelize. Keep warm.

3. 3

   Meanwhile, heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Add the sliced leek with 1/4 teaspoon salt and cook for 4 minutes, stirring, until softened without browning.

4. 4

   Add the chopped garlic to the saucepan and cook for 30 seconds. Add the cauliflower florets and pour in the hot vegetable broth or water. Cover and cook over medium heat for 12 to 15 minutes, until the cauliflower is very tender.

5. 5

   Transfer the cauliflower, leek, and garlic mixture to a blender, or use an immersion blender. Add 1 tablespoon unsalted butter, 1 tablespoon lemon juice, half of the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until silky smooth. Keep warm over very low heat.

6. 6

   Pat the snapper fillets dry and season them on both sides with the remaining salt and remaining black pepper.

7. 7

   Heat a large oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil. Place the snapper fillets skin-side down and press gently with a spatula for 20 seconds so they do not curl. Cook for 4 minutes until the skin is crisp and golden.

8. 8

   Flip the snapper fillets and add 3 tablespoons unsalted butter, the saffron infusion, the remaining lemon zest, the remaining tablespoon of lemon juice, and the remaining teaspoon of fresh thyme to the skillet. Spoon the butter over the fish for 1 minute.

9. 9

   Transfer the skillet to the oven and finish cooking for 4 to 5 minutes at 220 °C / 425 °F, until the fish is just cooked through and flakes easily.

10. 10

    To serve, spread the cauliflower leek cream onto plates. Set the golden snapper fillets on top, add the thyme-roasted grapes, and finish with the saffron lemon butter from the skillet over the fish.