Pan-fried Red Snapper

Red Snapper


Red Snapper is one of my new favourite fish. Apart from the gorgeous colour of it (I like my food nice & bright), it is really easy to pan fry and the skin comes up really crispy. The colour makes me want to serve it an with equally vivid side dish, so I teamed it up with some delicious pan-fried peppers with a distinctly Mediterranean twist. I also roasted some baby new potatoes and added them to the peppers just before serving.

Pepper Ingredients (serves 2):

1/2 each red, yellow & orange pepper, thinly sliced

1 red onion, thinly sliced

10 black olives, halved

1 tbsp capers, rinsed

olive oil

1 tbsp white Balsamic vinegar

2 tsp sugar

sea salt & freshly ground

a good handful of basil leaves, shredded


Heat a good glug of olive oil in a large frying pan over a high heat, and add the peppers & onions plus the sugar. Keep the heat high and stir the vegetables to prevent them catching. You need to hear a sizzling sound, anything less and they’re sweating, not frying. Fry for around 5-6 minutes until they are softening & slightly charred.

Add the olives & capers and cook for a couple of minutes, then add the balsamic vinegar and allow it to sizzle to cook off any bitterness.

Stir through the basil leaves and season well, then add another good glug of olive oil, remove from the heat, transfer to a saucepan and leave to rest until required. Wipe the pan out with kitchen roll ready for the fish.

Ingredients for fish:

1-2 tbsp olive oil

25g butter

2 large red snapper fillets


Season the fish and score the skin at regular intervals to prevent it curling up in the pan.

Heat the oil & butter in the frying pan over a medium to high heat and when the butter is foaming, add the fish – skin-side down- for 3-4 minutes until crisp and golden.

Carefully turn the fillets over and fry for 1-2 minutes or until cooked through.


Gently warm the peppers and serve with the fish. Drizzle any oily juices around the plate.