Recipe | Pan Fried Snapper, with 2025 Picpoul

Pan-Fried Snapper with Brown Butter, Fennel, Preserved Lemon & Caper Salad, Goat’s Curd, Puffed Buckwheat

Serves 2–4

INGREDIENTS

Snapper:

2–4 snapper fillets, skin on
Olive oil
Sea salt & black pepper
Brown Butter
80–100 g unsalted butter
1 tbsp capers
Squeeze of fresh lemon

Salad: 

1 large fennel bulb, finely shaved
1 tbsp preserved lemon rind, finely chopped (see optional step below)
1–2 tbsp capers, rinsed
2 tbsp extra-virgin olive oil
Fresh herbs: dill, parsley, or tarragon
Black pepper
2 tbsp puffed buckwheat

Finish:

Soft goat’s curd (a few generous spoonfuls)
Fennel fronds

Optional: How to Preserve Your Own Lemon
Slice 1–2 lemons into thin strips or small pieces.
Sprinkle generously with sea salt and place in a clean jar.
Add enough lemon juice to cover the fruit.
Seal and store in the fridge for at least 1 week (flavor improves over time).
Rinse lightly before adding to the salad to remove excess salt.

METHOD

1. Prepare the salad

In a bowl, gently toss shaved fennel, preserved lemon, capers, herbs, olive oil, and black pepper. Set aside while cooking the fish.

2. Cook the snapper

Pat fillets dry and season with salt and black pepper.
Heat a splash of olive oil in a pan over medium-high.
Cook skin-side down until crisp (3–4 minutes), flip briefly to finish, then remove from the pan and let rest.

3. Make the brown butter

Lower the heat and add butter to the pan. Let foam and turn golden brown. Add capers and swirl. Finish with a squeeze of lemon.

4. Assemble the plates

Spoon a mound of fennel salad onto each plate. Add a dollop of goat’s curd and sprinkle with puffed buckwheat. Top with snapper, drizzle generously with brown butter and capers, then garnish with fennel fronds and a final crack of black pepper.

Drink with: 2025 Picpoul