Name: Crispy snapper with buttery capers
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 200g snapper fillets; 1/2 cup (125ml) dry white wine; 20 gram butter, chopped; 1/2 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoon rinsed, drained baby capers

Crispy snapper with buttery capers

Snapper is an incredibly versatile fish. It can be barbecued, grilled, steamed or fried with equally delicious results. This pan seared version with buttery capers results in tender flesh and tasty, crispy skin.

Serves 4

Cook

25M

Ingredients

4 x 200g snapper fillets

1/2 cup (125ml) dry white wine

20 gram butter, chopped

1/2 cup coarsely chopped fresh flat-leaf parsley

2 tablespoon rinsed, drained baby capers

Method

1.Cook fish, skin-side down, in heated oiled large frying pan about 5 minutes; turn fish, cook about 3 minutes. Remove from pan; cover, stand 5 minutes.

2.Add wine to pan, bring to the boil; boil until liquid is reduced by half. Stir in butter, parsley and capers.

3.Serve fish drizzled with buttery capers.

This dish is perfect served with roasted baby potatoes and steamed broccolini.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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