Best Snapper With Lemon Capers And Baby Potatoes Recipes

SNAPPER WITH LEMON, CAPERS AND BABY POTATOES

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

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.

ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY

Steps:

• Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.

SNAPPER WITH BROWNED BUTTER AND CAPERS

Steps:

• Preheat oven to 350°F.
• In a small skillet cook butter over moderate heat until it begins to brown and stir in shallot. Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice.
• In a small bowl stir together parsley, capers, lemon pulp, and zest.
• Put fish fillets in a jelly-roll pan, skin sides down, and sprinkle with salt and pepper to taste. Brush fillets with butter mixture and sprinkle with parsley mixture. Bake fillets in middle of oven until just cooked through, about 12 minutes, and garnish with lemon slices.