Pan fried snapper with green beans and lemon is a simple yet satisfying meal, perfect for a quick weeknight dinner. Snapper is a popular fish in Australia, known for its delicate flavour and flaky white flesh. This dish highlights the fish’s natural taste by keeping the preparation straightforward. Pan frying is a classic cooking method that creates a crispy skin while keeping the inside tender. The addition of green beans provides a nutritious side and the lemon adds a refreshing zest, balancing the richness of the fish.
Green beans were first cultivated in South America and introduced to Europe during the Age of Exploration. Today, they are a staple vegetable in many cuisines due to their versatility and nutritional value. Lemons, used in cooking for centuries, brings a bright and tangy flavour that pairs well with fish. This simple combination of ingredients creates a meal that is both fresh and easy to prepare, making it ideal for anyone.
Pan Fried Snapper Tips
- Use a non stick or stainless steel pan to prevent the fish from sticking.
- Pat the snapper fillets dry with paper towels before cooking for a crispy skin.
- Do not overcrowd the pan, as this lowers the temperature and prevents browning.
- Make sure the oil is hot before adding the fish to get a good sear.
- Cook the green beans until they are bright green and tender crisp, not mushy.
- Use fresh lemon juice for the best flavour—bottled lemon juice can taste artificial.
- If snapper is unavailable, use any firm white fish like barramundi or flathead will work.
- Add a little butter at the end of cooking for extra richness and gloss.
Ingredients (Serves 4)
- 4 medium sized snapper fillets (about 150g each), skin on, scales removed
- 2 tbsp olive oil
- 2 tbsp butter (optional)
- Salt and black pepper, to taste
- 400g green beans, trimmed (top and tails)
- 2 garlic cloves, finely chopped
- 2 lemons, cut into wedges
Directions
- Prepare the fish and beans. Wash the green beans and trim off the ends.
- Pat the snapper fillets dry with paper towels, then season both sides with salt and black pepper.
- Boil the green beans. Bring a pot of water to a boil. Add the green beans and cook for 3–5 minutes until tender crisp. Drain and set aside.
- Heat the pan. Place a large frying pan over medium high heat. Add 1 tbsp of olive oil and let it heat up.
- Cook the snapper. Cook the fillets in batches to avoid overcrowding. Place two fillets skin side down in the pan. Press gently with a spatula for 30 seconds to stop them from curling.
- Cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2 minutes until the fish is opaque and flakes easily with a fork. If using butter, add a small amount to the pan and spoon it over the fish before removing it. Repeat with the remaining fillets, adding more oil if needed.
- Sauté the green beans. In the same pan, add the garlic and cooked green beans. Stir fry for 2 minutes until lightly coated in the flavours from the pan.
- Serve. Arrange the green beans on plates and place the snapper fillets on top. Squeeze fresh lemon juice over everything and serve with extra lemon wedges.
This pan fried snapper with green beans and lemon is a quick, healthy and delicious meal. The simple ingredients allow the fresh flavours to shine making it a great option for an easy homemade dinner. If you enjoyed this dish, try making a Fish Bake Recipe | 2 Extremely Tasty Fish Recipes next!
For more information on buying the right fry pan for you, we recommend you review the following: Frypan.
