Ingredients
3tbspextra-virgin olive oil
4red snapper fillets,(6 oz)
salt and freshly ground pepper
2tbspunsalted butter
1shallot
2tbspcapers,drained
¼cuplemon juice
1tbspItalian parsley,finely chopped
Preparation
In a large nonstick skillet, heat 2 tablespoons of oil until shimmering. Season the fish with salt and pepper.
Add it to the skillet and cook over moderately high heat, turning once, for about 6 minutes until golden and cooked through. Carefully transfer the fish to plates and keep warm.
Wipe out the skillet and add the remaining oil. Add the shallots and capers and cook over moderate heat for about 3 minutes until the shallots are softened and the capers are slightly crisp.
Add the lemon juice and simmer until slightly reduced. Add the butter and whisk until incorporated. Season with salt and pepper and stir in the parsley.
Spoon the sauce over the fish and serve right away. Enjoy!
