Mangrove Snapper With Butter, Lemon and Capers

Step 1

Start by patting the snapper dry on a plate with paper towels. You want to get rid of excess moisture so the fish doesn’t release water. In a large skillet, start by cooking the snapper with 1 tablespoon of olive oil. Cook for 3-5 minutes on each side, depending on the thickness. Remove the snapper and set on a plate.

Step 2

In a large skillet, add the butter and wait until it melts. Place lemon slices on the pan, 1 minute on each side until the lemon caramelizes. With tongs, remove the lemon and place on another separate plate. Add garlic and cook until fragrant, for 1 minute. Add the whole bottle of capers with the juice and add the snapper back in the large pan. Cook for another 3 minutes, spooning sauce over fish. Remove from the pan and add salt and pepper as desired.

Step 3

Garnish with parsley.