Seafood & Catch
Free recipe
Pan-Seared Whole Snapper
Weeknight-friendly whole snapper with a seafood accent, finished with a squeeze of lemon and a shower of herbs.
***** 4.5 · 211 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the whole snapper warm, with plenty of good bread or a simple salad alongside. This makes about 6 servings; leftovers keep well for a day.
More Seafood & Catch
You might also like
Seafood & Catch
Members
Our seafood kitchen turns salmon fillet into something special, with Pomegranate, ready in roughly 19 minutes...
Seafood & Catch
Free
A rustic take on sardine toast. Expect deep, savory flavor from a short list of honest ingredients.
Seafood & Catch
Free
Bright, herb-forward mussels that proves seafood cooking is about restraint, not shortcuts.
Seafood & Catch
Members
Our seafood kitchen turns crab cakes into something special, ready in roughly 69 minutes start to finish.