Crispy Skin Snapper with Olives, Capers & Sage

Name: Crispy Skin Snapper with Olives, Capers & Sage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Ingredients: Snapper; Extra-Virgin Olive Oil; Kosher Salt; Black Pepper; Unsalted Butter; Castelvetrano Olives; Capers; Sage Leaves; Lemon

Recipe by Jaclyn Irwin

Ingredients

Time

10m

Serves

This is a delicious and easy fish recipe that you can whip up in 15 minutes. The key to getting a crispy skin is to be sure to pat it very dry and using a hot skillet. Serve the crispy skin snapper with briny olives and capers and finish with crispy sage.

Dinner

Gluten-Free

Ingredients

1 6oz filet

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

pitted

2 tsp

Capers

2 Tbsp

Sage Leaves

1 1/4 wedge

Lemon

for serving

Instructions

Pat the snapper fillet dry with paper towel very well.

Heat a skillet over medium heat.

Season the snapper with salt and pepper on both sides.

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.

Cook for three minutes and then flip the fish and cook for one minute longer. Remove the fish and set aside on a plate.

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.

Drizzle the butter, olives, capers and sage around the fish and season with salt and pepper, if needed. Serve with a lemon wedge. Enjoy!

Substitutions: No snapper: use salmon. Dairy-free: use a dairy-free butter.

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Crispy Skin Snapper with Olives, Capers & Sage

Recipe by Jaclyn Irwin

Ingredients

Time

10m

Serves

This is a delicious and easy fish recipe that you can whip up in 15 minutes. The key to getting a crispy skin is to be sure to pat it very dry and using a hot skillet. Serve the crispy skin snapper with briny olives and capers and finish with crispy sage.

Dinner

Gluten-Free

Ingredients

1 6oz filet

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

pitted

2 tsp

Capers

2 Tbsp

Sage Leaves

1 1/4 wedge

Lemon

for serving

Instructions

Pat the snapper fillet dry with paper towel very well.

Heat a skillet over medium heat.

Season the snapper with salt and pepper on both sides.

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.

Cook for three minutes and then flip the fish and cook for one minute longer. Remove the fish and set aside on a plate.

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.

Drizzle the butter, olives, capers and sage around the fish and season with salt and pepper, if needed. Serve with a lemon wedge. Enjoy!

Substitutions: No snapper: use salmon. Dairy-free: use a dairy-free butter.