Snapper with Oregano

By courtneyepowell

Ingredients

• 4 skinless red-snapper fillets, each about 4 ounces and 3/4 to 1 inch thick
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 12 thick strips lemon zest, plus 3 tablespoons fresh lemon juice
• 3 tablespoons fresh oregano

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Season fish on both sides with salt. Heat a large nonstick skillet over high.

Swirl in 2 teaspoons oil and heat until shimmering. Add fish, flesh-side down, and cook until bottom is golden brown, 3 to 4 minutes. Flip and continue cooking until just opaque throughout, about 2 minutes more. Transfer to a platter.

Meanwhile, whisk together lemon zest and juice, oregano, and remaining 3 tablespoons plus 1 teaspoon oil; season with pepper.

Pour lemon mixture over fish while still hot. Serve warm or at room temperature.