Crispy Skin Snapper with Olives, Capers & Sage
Recipe by Jaclyn Irwin
Ingredients
9
Time
10m
Serves
1
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
16oz filet
Snapper
1 1/2tsp
Extra-Virgin Olive Oil
1/4tsp
Kosher Salt
1/8tsp
Black Pepper
1 1/2Tbsp
Unsalted Butter
1/4cup
Castelvetrano Olives
2tsp
Capers
2Tbsp
Sage Leaves
11/4 wedge
Lemon
Instructions
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.
Explore More
More Recipes by Jaclyn Irwin
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.
