Crispy snapper with buttery capers
Snapper is an incredibly versatile fish. It can be barbecued, grilled, steamed or fried with equally delicious results. This pan seared version with buttery cap
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 x 200g snapper fillets
- 1/2 cup (125ml) dry white wine
- 20 grams butter, chopped
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons rinsed, drained baby capers
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