Filete De Pargo A La Plancha Recipe

Time45m

Serves2

Grilled snapper fillet cooked in brown butter with chopped parsley, lemon, baked potato slices and a mix of fresh vegetables.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 400°F (200°C).
2
Slice the Potatoes
Wash and slice the medium-sized potatoes into thin rounds, about 1/4 inch thick.
3
Season the Potatoes
In a bowl, toss the sliced potatoes with olive oil, salt, and black pepper until they are well coated.
4
Bake the Potatoes
Spread the potato slices in a single layer on a baking sheet and bake for 20-25 minutes until golden and crispy, flipping halfway through.

5
Prepare the Pan
In a large skillet, melt the unsalted butter over medium heat until it starts to brown slightly, about 3-5 minutes.
6
Cook the Snapper
Add the snapper fillets to the skillet, skin-side down, and cook for about 4-5 minutes per side until the fish is cooked through and flakes easily with a fork.
7
Add the Parsley and Lemon
In the last minute of cooking, sprinkle chopped parsley over the fish and squeeze fresh lemon juice on top.
8
Cook the Vegetables
In another pan, add the mixed fresh vegetables and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper to taste.