2 150 - 160gr Red Snapper Fillet, freshly caught, available at Straits Market
2 tablespoons BIOdinami Greek Fish Spice Mix
2 tablespoons Extra Virgin Olive Oil
2 tablespoons unsalted butter Pure Greek Sea Salt and ground black pepper
1 cup cherry tomatoes,
halved Lemon wedges
Pat fillets dry with a paper towel. Season on both sides with fish spice mix, salt and pepper. Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the Extra Virgin olive oil. Place the fillets in the pan, skin side down pressing down slightly to prevent the skin from curling. Add cherry tomatoes and sauté around edge of the fish. Lower heat to medium and let sizzle until fish is golden about 2 to 3 minutes. Carefully flip fillets and add butter, using a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with lemon wedges.