A delightful dish featuring tender snapper fillets paired with zesty lemon herb potatoes.
Boil the baby potatoes in a medium saucepan with salted water until tender.
Ensure the potatoes are similar in size for even cooking.
Drain the potatoes and toss them with half of the butter, salt, and pepper. Keep warm.
Use a lid to keep the potatoes warm while preparing the fish.
Heat a skillet over medium heat and add the remaining butter and olive oil.
Wait until the butter melts and starts to foam before adding the fish.
Place the snapper fillets in the skillet and cook until golden brown on both sides and just cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Transfer the cooked fish to serving plates and keep warm.
Cover the fish with foil to retain heat.
In the same skillet, add capers, parsley, and lemon juice, scraping up any browned bits.
Deglazing the pan adds depth to the sauce.
Pour the sauce over the fish on the plates.
Distribute the sauce evenly over each fillet.
Mix the chives into the potatoes and serve them alongside the fish with lemon wedges.
Garnish with extra parsley for a fresh look.
