Anolon Academy

The best way to pan fry Snapper Fillets


  • Butter
  • Extra Virgin Olive oil
  • Lemon (1 whole, juice and zest)
  • Salt and pepper
  • Snapper Fillets, skin on
  • Thyme Sprigs


Score pre-filleted snapper fillets – approx. 5 slits on the skin

Pat a little bit of olive oil on your snapper fillets, season skin side with sea salt flakes and rub pepper into flesh side only (as you are searing skin side down, we don’t want the pepper to burn)

Wait for the pan to heat up then place your fish fillets into the pan, skin side down. Press down gently until skin sets. Scoring the skin earlier should keep the fish from curling. Cook skin side down for approximately 2 mins. 

Add lemon zest and sprigs of thyme to pan, then flip fillets over. NOTE: If a slightly thicker piece of fish you could place it in the oven to finish at 180°C for about 10 minutes

Add unsalted butter to pan. Tilt pan on an angle and spoon the hot butter/oil over each fish fillet. After about 2 minutes your fish should be cooked. 

Finish with a squeeze of lemon juice over fillets