Best Snapper With Lemon Capers And Baby Potatoes Recipes

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SNAPPER WITH LEMON, CAPERS AND BABY POTATOES



Snapper With Lemon, Capers and Baby Potatoes image

From our local state paper The West Australian by Margaret Johnson. Times at this point are estimated.

Provided by ImPat

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

750 g potatoes (baby or chats)
30 g butter
700 g red snapper (cut into 4 pieces (175g each)
30 g butter
2 tablespoons olive oil
2 tablespoons capers (drained or rinsed if they come in salt)
1/3 cup parsley (flat leaf chopped)
1/2 cup lemon juice
1/2 cup chives (cut into 2cm lengths)
salt
black pepper
1 lemon (cut into 4 wedges)

Steps:

  • Simmer the potatoes in salted water until they are tender (skin on).
  • Season well with salt and pepper and coat them with the first lot of butter and keep warm.
  • To cook the fish, heat a medium pan and add the second lot of butter and the olive oil.
  • Cook the fish until it is golden brown on both sides and just cooked through (timing will depend on thickness).
  • Place the fish onto warm serving plates.
  • Add the capers, parsley and lemon juice to the pan, scraping up all the brown bits.
  • Season well and pour over the fish.
  • Fold the chives through the potatoes and serve those alongside with the lemon wedges.

LEESA'S RED SNAPPER FILLETS WITH LEMON CAPER SAUCE



Leesa's Red Snapper Fillets with Lemon Caper Sauce image

Pan Fried Snapper is a delicious and healthy meal that's ready in 10 minutes! Learn how to quickly cook red snapper with lemon butter caper sauce. If you're nervous about cooking fish, this recipe for red snapper fillets is a great place to start.

Provided by Anne Clark

Categories     Main Course

Time 10m

Number Of Ingredients 6

2 red snapper fillets, skin on
light sprinkling of salt, pepper, garlic powder, onion powder
4 tablespoons butter (divided)
1 lemon
2 tablespoons capers (drained)
light sprinkling of parsley flakes

Steps:

  • Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
  • Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
  • Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.

Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 2 g, Protein 45 g, Fat 26 g, Cholesterol 142 mg, Sodium 524 mg, Sugar 1 g, SaturatedFat 15.2 g, TransFat 0.9 g

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