Entree: New Zealand – Auckland & North Island – Snapper with Lemon Butter Sauce (Pan-seared snapper fillets finished with a bright lemon and butter sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 20 min

Ingredients

- 4 snapper fillets, approx. 6 oz (170 g) each, skin-on if available
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (30 g) all-purpose flour for dusting (optional)
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 1 small shallot, finely minced, about 1 oz (30 g)
- 2 tbsp (30 ml) dry white wine or fish stock
- 3 tbsp (45 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1 tbsp (10 g) capers, rinsed (optional)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Lemon wedges for serving

Instructions

1. Pat the snapper fillets dry and season both sides with salt and pepper. Lightly dust with flour, shaking off any excess, if using.
2. Heat the olive oil and 1 tbsp (15 g) butter in a large nonstick or stainless-steel skillet over medium-high heat until shimmering.
3. Place the fillets skin-side down and cook without moving for 3–4 minutes until the skin is crisp and the fish is cooked about two-thirds of the way through. Flip gently and cook 1–2 minutes more until just cooked through. Transfer fillets to a warm plate and keep loosely covered.
4. Reduce heat to medium. Add the remaining 2 tbsp (30 g) butter to the pan and sauté the minced shallot until softened, about 1 minute.
5. Deglaze the pan with the white wine or fish stock, scraping up any browned bits, and reduce by half, about 1–2 minutes.
6. Remove pan from the heat and whisk in the lemon juice and lemon zest. Gradually swirl in the butter in small pieces to create a glossy emulsified sauce. Stir in capers and chopped parsley.
7. Spoon the lemon butter sauce over the snapper fillets, garnish with lemon wedges, and serve immediately with steamed vegetables or new potatoes.