Prepare the Fish: Pat the red snapper fillets completely dry with kitchen paper. Using a sharp knife, make 2-3 shallow scores across the skin of each fillet, being careful not to cut too deeply into the flesh. Season both sides generously with the sea salt and black pepper.

Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron or stainless steel work best) over a medium-high heat. Add the olive oil. You know the pan is ready when the oil shimmers slightly.

Sear the Fish Skin-Side Down: Carefully place the fillets in the hot pan, skin-side down. Immediately, use a fish slice or flexible spatula to gently press down on each fillet for about 30 seconds. I find this simple action is crucial because it prevents the fish skin from curling up and ensures it makes full contact with the pan for an even, crispy sear.

Cook the First Side: Let the fish cook, undisturbed, for 4-6 minutes. The timing will depend on the thickness of your fillet. You can watch the flesh turn opaque as it cooks up the side. The skin should be deep golden brown and very crisp.

Flip and Finish Cooking: Flip the fillets over and cook for another 1-2 minutes on the flesh side, just until cooked through. The fish should be firm to the touch but still tender. Remove the fish from the pan and set aside on a warm plate.

Start the Sauce: Reduce the heat to low-medium. Add 25g of the butter to the same pan. Once it has melted and is foaming, add the sliced garlic and cook for about 30-60 seconds until fragrant. Be careful not to let it burn.

Deglaze the Pan: Pour in the white wine and lemon juice to deglaze the pan, scraping up any flavourful browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should only take a minute or two.

Finish the Sauce: Stir in the rinsed capers. Remove the pan from the heat and swirl in the remaining 25g of butter and the chopped fresh parsley. This will create a slightly thicker, glossy sauce.

Serve Immediately: To serve, place a fillet on each plate, skin-side up to keep it crisp. Spoon the beautiful lemon-caper butter sauce over and around the fish. Serve at once.