A Party In my pantry

Selecting a fresh & delicate white fish is key to this dish. Yellowtail snapper is my personal favorite, but if not available, ask the fishmonger what would be a good replacement. I love serving the fish alongside a simple pasta that has been dressed with butter, olive oil, a little sautéed garlic and lots of parmesan cheese. Cook times are estimates, depending on the thickness of your fish.

Ingredients

• 1.5 lbs Snapper or other thin white fish, skin removed
• 2 eggs
• 1/4 cup Parsley, chopped (optional)
• 1/2 Cup+ All-Purpose Flour
• 2 tbsp + Olive oil
• 2 tbsp + Butter
• 1 tbsp fresh Lemon Juice
• 3 tbsp+ Capers
• Lemon wedges
• Salt & Pepper

In a large skillet over medium heat, add 1 tbsp each olive oil and butter. Once the butter is melted, add the capers and let simmer until the capers start to crisp a bit, about 4 minutes. Remove the capers from the pan and set aside. Add more butter and olive oil to the skillet in preparation for the fish; be watchful that the butter does not burn.

Season the fish lightly with salt & pepper. In a small bowl, beat two eggs with 1/4 cup chopped parsley. Add flour to a shallow dish and season with salt & pepper. Dredge the fish lightly in the flour, then in the egg mixture. Place the fish into the skillet, careful not to move it for at least the first minute. Tilt the pan so the butter pools to the side of the pan; use a spoon to collect the butter and baste it over the top of the fish. Continue to baste occasionally throughout the cooking process. Let the fish cook for about 3-4 minutes before carefully flipping it. Cook for an additional 3-4 minutes, or until the fish is flaky and opaque in the center. If the fish is thick and browning too much before getting fully cooked, turn down the heat slightly and cover the skillet with a lid. Add in the capers to give them an extra crisp. As the cooking process is finishing, drizzle the fish with fresh lemon juice and a pinch of salt. Remove the fish from the heat and garnish with capers and lemon wedges.