Grilled snapper with caper, lemon and parsley sauce
One of my all time favorite dishes to cook at home. And one of my all time favorite sauces to pair with seafood.
It has all flavors you'd want with your fish - salty, tangy and it lets the fish still sing.
I just made it up one day, adjusting ingredients as I went, and finally I'm happy with it. You could also add black olives to the mix if you wanted some more salt or bite to the sauce, but I feel like the capers do it enough justice.
Best part of this dish is that it takes no time at all to make!
Prep time: 10 mins
Cooking time: 15 mins
Serves: 2
Ingredients
2 fillets of snapper
2 cloves of garlic, finely chopped
1/2 a small tomato, finely diced
1/2 lemon, zested
3 tsp capers
1 bunch parsley, finely chopped
4 tbsp extra virgin olive oil
Salt and pepper to taste
Method
Prepare all the sauce ingredients by chopping the garlic, tomato, capers, parsley and zesting the lemon.
On a separate board, pat dry the fish, and then generously salt the skin.
Heat a fry pan and spray with olive oil before adding the fish, skin side down.
While the fish is cooking, take a separate fry pan, and heat the extra virgin olive oil, capers, garlic, tomatoes and lemon zest. Keep it at a low heat, you dont want the ingredients to fry, but rather infuse together.
When your fish is cooked on the skin side, flip them over for another minute or until cooked through. Season again with salt then take off the heat.
Your sauce should be bubbling away on low, and once the ingredients look like they're mixed well, about 5-7 minutes, add the parsley and squeeze the juice of the half lemon into the sauce. Mix and continue cooking for another minute then take off the heat.
Plate the fish, spooning the sauce on top generously.
Notes
I used snapper in this case, but dory works really well too.
Chili flakes can be added at the same time as you add the parsley if you want some heat to your dish.
Any left over sauce can be kept in the fridge for next time, it keeps for a while.
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