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.

  • 25 mins cooking
  • Serves 4
  • Print


Crispy snapper with buttery capers
  • 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
  • 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.

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