Ingredients:

  • 4 Red Snapper fillets (approx. 6 oz / 170g each), skin-on
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 large lemon, sliced into rounds
  • 1 large lemon, juiced
  • 4 cloves garlic, thinly slivered
  • 2 tbsp unsalted butter
  • 0.25 cup fresh Italian parsley, finely chopped
  • 1 tsp dried oregano

Instructions:

  1. Pat the 4 Red Snapper fillets with paper towels until the skin is completely dry to ensure crispness. Season both sides with 1 tsp Kosher salt and 0.5 tsp black pepper.
  2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until the oil shimmers and barely wisps smoke.
  3. Place fillets skin-side down in the pan. Press gently with a spatula for 10 seconds to ensure even contact. Cook for 4 to 5 minutes until the skin is golden and the fish releases easily from the pan.
  4. Turn the fillets over carefully. Add the 4 slivered cloves of garlic and 1 large lemon, sliced into rounds, to the empty spaces in the pan.
  5. Add 2 tbsp unsalted butter and 1 tsp dried oregano. As the butter melts, spoon it over the fish for 2 to 3 minutes until the garlic is fragrant and light brown.
  6. Pour in the juice of 1 lemon and sprinkle 0.25 cup fresh Italian parsley over everything.
  7. Cook for another 1 minute until the internal temperature hits 145°F and the meat is opaque.
  8. Transfer to plates and spoon the pan sauce and lemon rounds over the top immediately.