Filet of Snapper

Bring the fillets to room temperature. Pat dry and season both sides with salt and pepper.

Spread flour on a plate or a pie pan and press each filet into the flour until both sides are lightly coated.

Heat a large skillet to medium-high and add  4 tablespoons of butter.

When the butter is melted and foamy, add the filets and cook for 2 minutes.

Using a fish spatula or other large spatula, carefully turn the filets over. 

Cook for another 2 minutes then remove from the skillet and cover with foil to keep warm.

Add remaining butter, lemon juice, and half of the parsley to the skillet. Whisk until the butter is melted.

Drizzle the sauce generously over the filets.

Garnish with capers, remaining parsley, and lemon slices.