Classic sautéed snapper

Name: Classic sautéed snapper
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: Salt and freshly ground black pepper; 2 eggs; Salt and freshly ground black pepper; ¼ cup extra-virgin olive oil or butter; ¼ cup extra-virgin olive oil or butter; Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed; Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed; Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed; Flour for dredging; Lemon wedges

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is one of the best ways to cook fish on top of the stove because, as long as you don’t overcook it, the fish will retain most of its moisture. It is delicate, however, rather than super-crunchy—if that’s what you’re looking for, try one of the next three recipes.

Ingredients

2 eggs
Salt and freshly ground black pepper
¼ cup extra-virgin olive oil or butter

Fish course
Pescatarian

Method

If you will be cooking in batches, preheat the oven to 200°F. Beat the eggs in a shallow bowl with salt and pepper to taste; put the bowl next to the stove.
Heat a 10- or 12-inch skillet, preferably nonstick, over medium-high heat for 2 to 3 minutes, t