This is a wonderful recipe for Crispy Skinned Red Snapper and Herb Sauce. I just steamed a few  asparagus spears, finished them with a few drops of fresh lemon juice and then served with the crispy hot red snapper. Just the perfect amount for a week night dinner.

Crispy Skinned Red Snapper and Herb Sauce

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Course: Dinner
Cuisine: French
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Degree of Difficulty : Easy
Servings: 2 people



  • 1 lb fillet of red snapper
  • 1 tbsp olive oil
  • kosher salt

Herb Sauce

  • 2 fillets anchovy or 1 tablespoon of anchovy paste (optional)
  • 1 clove garlic thinly sliced
  • 1 cup chopped herbs such as parsley, dill or basil
  • 1 tbsp chopped pickles or capers cornichons or chile
  • 2 tbsp fresh lemon juice
  • 5 tbsp olive oil


  • Gather all ingredients before starting recipe.

Herb Sauce

  • Chop herbs, pickles, slice garlic and combine with anchovy in a small bowl.
  • Add the juice of 1 lemon and 5 tablespoons of olive oil. Mix together and set aside.
  • Cut snapper fillet in 2 and season red snapper with kosher salt on both sides.
  • Cut off the bottom inch of asparagus, rinse in cold water, place in a microwave safe dish and cover with cling wrap. Set aside until the snapper has been cooked.
  • Add 1 tablespoon of oil to a medium sized skillet. Turn the heat to medium and add the snapper to the warming skillet, skin side down. Cook the snapper for about 4-5 minutes, or until you hear sizzling and the skin has become crisp. Turn the snapper and continue to cook for another 6-8 minutes, or until the flesh has turned opaque.
  • Microwave asparagus on high for one minute, remove and strain. Drizzle with fresh lemon juice.
  • Serve red snapper with a drizzle of the herb sauce and asparagus spears on the side.

Author Notes

Cooking the snapper over medium heat for 4-5 minutes will render the fat and crisp the skin evenly.

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