Pargo rojo a la sartén (pescado fresco entero)

Ingredientes

• 500 grams (1.1 pounds) red snapper ((1 large or 2 smaller fish))
• 3 tablespoons extra virgin olive oil
• 1 sprig of thyme (divided into 5-6 single stems)
• 2 tablespoons lemon juice
• 1/2 teaspoon sweet paprika
• 1 teaspoon baby capers
• 1/2 teaspoon dried oregano
• coarse sea salt
• freshly ground pepper
• fresh lemon to serve with

Preparación

1. 1

   Prepare the fish: Scale and gut the fish. Leave the head on or remove it if you prefer. Season the fish with coarse sea salt. Add some also inside its belly. Refrigerate for one hour.

2. 2

   Mix paprika with lemon juice and 3 tablespoons of water and set aside.

3. 3

   Heat olive oil in a non-stick frying pan over high heat until smokey hot.

4. 4

   Pat dry the fish with paper towels. Take the pan off the heat for a couple of seconds for the heat to drop slightly and add the fish.

5. 5

   Cook the fish for 2 minutes (3 minutes for large fish) then drop the heat to medium (on a gas stove) or medium-high (on an electric stove).

6. 6

   Flip the fish using two forks (be gentle so you won't tear its skin). Cook for 1-2 minutes.

7. 7

   Add the thyme, paprika-lemon water, and the capers.

8. 8

   Drop the heat to low.

9. 9

   Cook for 4-6 minutes more (4 if it's 2 smaller fish 6 if it's one large one), flipping the fish once.

10. 10

    Serve with the pan juices, dried oregano, and freshly ground pepper on top. And some extra lemon squeezed on top if you like!