Roasted Fillet of Red Snapper with a Light Beer Glaze

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Melt the butter in a deep pan, add the leeks, and cook for 2 to 3 minutes.

3. 3

   Then add the shallots and sweat for another 3 to 4 minutes.

4. 4

   Add the beer, season, and then add the fish stock, reduce.

5. 5

   Place the fish fillet on top of the leek/shallots mixture and place the slices of tomatoes attractively on top.

6. 6

   Season the fish and place into the oven for 10 to 12 minutes.

7. 7

   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.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.