Ingredients:

  • 2 (200 g) Red snapper fillets, skin on
  • 1 tbsp neutral high smoke point oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme or rosemary
  • 0.5 tsp red pepper flakes
  • 0.5 large lemon, sliced into rounds
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Dry the fish. Use paper towels to press every bit of moisture off the snapper skin. Note: Moisture is the enemy of a crispy sear; it creates steam.
  2. Season thoroughly. Sprinkle kosher salt and pepper on both sides of the fillets.
  3. Heat the pan. Add 1 tbsp oil to the skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Position the fillets. Lay the fish skin side down, pressing gently with a spatula for 30 seconds. Note: This prevents the skin from curling up.
  5. Sear undisturbed. Cook for 4 to 5 minutes until the skin is golden brown and releases easily.
  6. Introduce the aromatics. Lower heat to medium and add 3 tbsp butter, 4 garlic cloves, and 3 sprigs of herbs.
  7. Baste the fish. Tilt the pan and spoon the foaming butter over the flesh until the meat turns opaque and milky.
  8. Add the citrus. Drop in the lemon rounds and red pepper flakes for the final 60 seconds of cooking.
  9. Check doneness. Use a fork to see if the thickest part flakes; it should be moist and translucent in the very center.
  10. Rest and garnish. Remove from the pan, let rest for 2 minutes, and top with fresh parsley.