• 2 NETUNO Snapper fillet
  • Salt & Pepper to taste
  • ½ cup Olive oil
  • 1 stick of butter
  • 4 garlic cloves, minced
  • ½ cup White wine
  • A few springs of Thyme

Instructions for the Quinoa and Fruit Sauce can be found here


  1. Pre-heat the pan on medium-high heat and drizzle some olive oil.
  2. Separate the fillets and make a few transversal cuts on the skin side without cutting through the other side.
  3. Brush the fillets with olive oil and season with salt & pepper to taste.
  4. Place fillets on the hot pan with the skin side down, until golden brown.
  5. Flip the fillets and add the butter, thyme, and garlic until fragrant. Then add the white wine and cover for about three more minutes.
  6. Pair with your choice of side. We recommend golden quinoa and tropical fruit sauce for this dish!

Servings: 2

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