A delightful and easy-to-make fish dish featuring pan-seared snapper with a tangy lemon herb sauce.
Prepare the egg mixture by whisking the egg and milk in a shallow bowl.
Whisk thoroughly to ensure the egg and milk are well combined for even coating.
Place the bread crumbs on a plate.
Spread the bread crumbs evenly for easier coating.
Heat the olive oil and butter in a 12-inch skillet over medium heat.
Ensure the skillet is hot before adding the fish to prevent sticking.
Dip each snapper fillet into the egg mixture, then coat with bread crumbs.
Press the fish gently into the bread crumbs to ensure an even coating.
Place the coated fillets in the skillet and cook for 3 minutes on each side until golden brown.
Avoid overcrowding the skillet to maintain a crispy texture.
Remove the fish from the skillet and keep warm.
Cover the fish with foil to retain heat while preparing the sauce.
Add garlic, lemon juice, white wine, and dill to the skillet and bring to a boil.
Stir constantly to prevent the garlic from burning.
Reduce the heat and simmer the sauce for 2 minutes.
Let the sauce reduce slightly to concentrate the flavors.
Place the fish back into the skillet and spoon the sauce over the fillets.
Ensure the fish is well coated with the sauce for maximum flavor.
Transfer the fish to a serving platter, garnish with parsley, and serve.
Serve immediately for the best taste and texture.
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