Pan-Roasted Fish with Herb Compound Butter

Southern Kitchen

Pan-Roasted Fish with Herb Compound Butter

Serves: 2

Hands On Time: 30 minutes

Total Time: 2 hours and 30 minutes


Herb Compound Butter

1/2 cup (1 stick) unsalted butter, softened

1/4 cup finely chopped Italian parsley

3 tablespoons finely chopped chives

3 tablespoons finely chopped tarragon

Zest and juice of 1/2 lemon

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pan-Roasted Fish

2 (6- to 8-ounce) skin-on red snapper fillets

Kosher salt and freshly ground black pepper

3 tablespoons olive oil


To make the compound butter: In a medium bowl, combine all ingredients and stir with a rubber spatula until completely incorporated. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

To make the fish: Heat a large skillet over medium-high heat. While the pan is heating, pat the fish fillets dry with a paper towel. Flip the fillets so that they are skin-side up and make three small slashes in the skin, making sure not to cut into the flesh. Season the fish on both sides with salt and pepper. 

Add the olive oil to the hot skillet and heat until shimmering. Gently place the fish in the skillet, skin-side down, and lightly press the top with a fish spatula to ensure all of the skin touches the hot skillet. Cook until the skin is crisp, about 4 minutes. 

Carefully flip the fish and cook the flesh side until the fish is fully cooked through, about 2 more minutes. Transfer to a serving plate with the skin side up. 

Scoop about 1 tablespoon of butter onto each of the fish fillets. Serve immediately.

Pan-Roasted Fish with Herb Compound Butter