This Pan Fried Fish Fillets is served with salty acidic tomatoey sauce made from sun-dried tomatoes, capers, garlic and onions, a light meal that is easy to make.
- 2 pcs snapper filets with skin on
- 2 cloves garlic, minced
- 1 tbsp onion, minced
- 1/2 cup Sun-dried Tomatoes, chopped
- 1/2 cup chicken stock
- 1 tbsp capers
- 2 fresh parsley, chopped
- 3 tbsp butter
- olive oil
- freshly ground pepper
- Completely dry the snapper fillets with thick paper towel then lightly season snapper with salt.
- Heat olive oil in a heavy skillet then once hot and smoking, add snapper skin side down, do not flip fish until skin is crispy. Press fish just to have an even crisp, once it turn golden brown on the sides flip the fish an cook on the other side for four minutes (Depending on the thickness). Remove fish from pan then set aside.
- Add butter to the skillet then sauté onions, cook until it’s translucent.
- Add the capers and garlic and cook for 2 more minutes.
- Add chicken stock and sun dried tomatoes, reduce liquid to half its volume then add parsley.
- Season with salt and freshly ground black pepper, turn heat off. Pour on top of fish then serve.