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Snapper with Oregano


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Rate this recipe 4.6/5 (5 Votes)


  • 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


Servings 4
Adapted from


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.


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