Snapper Recipe

Quick brine (optional but recommended)

In a bowl combine 2 cups cold water, 2 tsp kosher salt and 1 tsp sugar. Stir until dissolved. Submerge the whole snapper in the brine for 10 minutes to season and firm the flesh. After 10 minutes, remove the fish, pat thoroughly dry inside and out with paper towels.

Score and season

Make 3 shallow diagonal cuts on each side of the snapper (about 1/4" deep). Rub 1 tablespoon olive oil all over the fish, inside the cavity and over the skin. Season generously with 1 tsp kosher salt and 1 tsp black pepper on both sides and inside the cavity. Stuff the cavity with lemon slices, sliced garlic and thyme sprigs.

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add remaining 2 tbs olive oil and swirl to coat. When the oil shimmers, place the snapper in the pan, presentation side down. Sear without moving for 3–4 minutes until the skin is crisp and golden. Carefully flip the fish using two spatulas (or tongs and spatula) and sear the other side for 1 minute.

Transfer the skillet to the preheated oven. Roast the snapper 8–12 minutes depending on thickness (about 10 minutes for a 1.2–1.4 lb fish) — the flesh should flake easily and reach an internal temperature of 135–140°F (57–60°C) near the thickest part. Remove from oven and transfer the fish to a serving platter; tent loosely with foil to rest for 3–5 minutes.

Place the skillet back on medium heat (be careful, handle will be hot). Add 2 tbs butter to the pan along with 1 tbs white wine or fish stock, scraping up any browned bits from the bottom with a wooden spoon. Stir in 2 tsp lemon juice and 1 tsp capers if using. Cook 1 minute until slightly reduced, then remove from heat and swirl in 1 tbs chopped parsley. Taste and adjust with a pinch of salt or more lemon if desired.

Spoon the warm pan sauce over the rested snapper, or serve on the side with lemon wedges and extra parsley.

Serve the whole snapper on a platter with lemon wedges. Flake portions at the table, discarding bones as you go. Serve with simple sides such as roasted potatoes, steamed greens or a green salad.