Fagri Recipe

Inspect and dry

Rinse the whole red snapper inside and out under cold water and pat completely dry with paper towels. Score the skin on both sides with 3 shallow diagonal slashes about 1/2 inch apart; these help seasoning penetrate and ensure even cooking.

Season

Rub 1 tablespoon of olive oil all over the fish, including inside the cavity. Season generously with 1 tablespoon kosher salt and 1/2 teaspoon black pepper inside the cavity and on both sides of the fish.

Prepare aromatics

Slice the lemon into 6 thin rounds. In a small bowl combine chopped parsley, chopped cilantro (if using), minced garlic, and the remaining 1 tablespoon olive oil and 1 tablespoon kosher salt. Mix to form a loose herb mixture.

Stuff the fish

Stuff the cavity of the snapper with the lemon rounds, thyme sprigs, and about half of the herb mixture. Reserve the remaining herbs for finishing. Tuck a couple of lemon slices into the scored slashes along the fish's sides if desired.

Preheat and pan-sear

Heat a large ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When shimmering, place the fish in the skillet and sear 3–4 minutes per side until skin is golden and releases easily. Use tongs or a spatula to carefully turn the fish. If fish is large, sear only the first side and transfer to oven for finishing as described next.

Deglaze and finish in oven

Remove the fish briefly to a plate. Add the white wine to the hot skillet to deglaze, scraping brown bits from the pan. Simmer wine 1–2 minutes, then return the fish to the skillet. Transfer skillet to a preheated 400°F (200°C) oven and roast 8–12 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork (internal temp ~135–140°F).

Make finishing sauce

Carefully remove the skillet from oven and transfer the fish to a serving platter. Place the skillet on the stove over medium heat. Add butter, capers, lemon juice, remaining chopped herbs, and red pepper flakes to the wine-pan juices. Stir until butter melts and sauce is glossy, about 1–2 minutes. Taste and adjust with a pinch of salt or more lemon if needed.

Serve

Spoon the warm butter-caper sauce over the whole fish. Garnish with the reserved lemon slices and extra parsley. Serve immediately so guests can carve portions from the whole snapper.