Pan-Seared Snapper with Creamy Caper Sauce, Potatoes and Spinach

This pan-seared snapper recipe brings together crispy, golden skin and tender, flaky fish, all topped with a bright and briny caper sauce. The sauce-made with cream, fresh lemon and parsley-adds a Mediterranean flair that perfectly complements the mild snapper.

Serve the fish over a bed of sautéed spinach and hearty potatoes, which soak up every last drop of the delicious sauce. It’s an elegant yet simple weeknight dinner that comes together in about 30 minutes.

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Ingredients

4 snapper fillets (skin on)View ingredient guideLike ingredientDislike ingredient

1 lb potatoes, dicedView ingredient guideLike ingredientDislike ingredient

5 oz fresh spinachView ingredient guideLike ingredientDislike ingredient

2 tbsp capers, drainedView ingredient guideLike ingredientDislike ingredient

1/2 cup heavy creamView ingredient guideLike ingredientDislike ingredient

1 lemon (juice and zest)View ingredient guideLike ingredientDislike ingredient

2 tbsp fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a pot of salted water to a boil. Add diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside.
2. While potatoes cook, pat snapper fillets dry with paper towels. Season both sides with salt and pepper.
3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Place fillets skin-side down and cook until skin is crispy and golden, about 4-5 minutes. Flip and cook another 2-3 minutes until fish is opaque and flakes easily. Transfer to a plate and keep warm.
4. In the same skillet, add remaining 1 tablespoon olive oil. Add spinach and cook, stirring, until wilted, about 2 minutes. Season with salt and pepper. Remove spinach and set aside.
5. Reduce heat to medium. Add capers, cream, lemon juice and lemon zest to the skillet. Stir and let simmer for 2 minutes until slightly thickened. Stir in parsley.
6. To serve, divide potatoes and spinach among plates. Top with snapper fillets and spoon caper sauce over the fish.

Recipe Tips

FAQ

Can I use a different fish?

Yes, any firm white fish like cod, halibut or sea bass works well.

Can I make this dairy-free?

Substitute heavy cream with full-fat coconut milk for a dairy-free version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.