Popular Conditions & Diets
Ingredients
9
Time
10m
Serves
1
Recipe by Jaclyn Irwin
Ingredients
9
Time
10m
Serves
1
170 g
Snapper
skin on
1 1/2 tsp
Extra-Virgin Olive Oil
1/4 tsp
Kosher Salt
1/8 tsp
Black Pepper
1 1/2 Tbsp
Unsalted Butter
1/4 cup
Castelvetrano Olives
Dinner
Gluten-Free
pitted
2 tsp
Capers
2 Tbsp
Sage Leaves
1
Lemon
quartered, for serving
1
Pat the snapper fillet dry with paper towel very well.
2
Heat a skillet over medium heat.
3
Season the snapper with salt and pepper on both sides.
4
Once the skillet is hot, add the oil. Place the fish in the skillet away from you, skin side down. Press down gently with a fish spatula so the skin is in direct contact with the skillet.
5
Cook for three minutes and then flip the fish and cook for one minute longer. Remove the fish and set aside on a plate.
6
Lower the heat to low and then add the butter, olives, capers and sage. Cook, until the butter foams and bubbles a bit and the sage is crispy, about two minutes.
7
Drizzle the butter, olives, capers and sage around the fish and season with salt and pepper, if needed. Serve with a lemon wedge. Enjoy!
8
Substitutions: No snapper: use salmon. Dairy-free: use a dairy-free butter.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
