Directions

1. Pat the red snapper fillets completely dry with paper towels. (This is essential for achieving crispy skin.) Season both sides evenly with salt, black pepper, and paprika.

2. Heat a large non-stick or cast-iron skillet over medium-high heat and add the olive oil. Heat until shimmering but not smoking. Carefully place the fillets in the skillet, skin-side down. Use a spatula to press them gently to ensure the skin makes full contact with the pan.

3. Cook for 3–4 minutes without moving the fillets, allowing the skin to become golden and crispy. Flip carefully with a spatula and reduce heat to medium. Cook for another 3–4 minutes, until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.

4. Reduce heat to low and add the butter to the same skillet. Let it melt, then add the minced garlic. Sauté for about 30 seconds until fragrant. If using, deglaze the pan with white wine and let it simmer for 1 minute, stirring to combine. Stir in the lemon juice and chopped fresh parsley. Remove from heat.

5. Pour the garlic lemon butter sauce over the cooked red snapper fillets. Garnish with additional parsley and fresh lemon slices. Serve immediately.