Pan-Fried Snapper with Oregano

You only need lemon zest and juice, fresh oregano, and a glug of olive oil to make red-snapper filets really shine. The best part? You can get them on the table in just 10 minutes.

4 skinless red-snapper fillets, each about 4 oz and ¾-1" thick
kosher or sea salt
black pepper, freshly ground
¼ cup extra-virgin olive oil
12 thick strips lemon zest, freshly grated
3 Tbsp. lemon juice, freshly squeezed
3 Tbsp. fresh oregano

Season fish on both sides with salt. Heat a large nonstick skillet over high. Swirl in 2 tsp. oil and heat until shimmering. Add fish, flesh-side down, and cook until bottom is golden brown, 3-4 minutes. Flip and continue cooking until just opaque throughout, about 2 minutes more. Transfer to a platter.

Meanwhile, whisk together lemon zest and juice, oregano, and remaining 3 Tbsp. plus 1 tsp. oil; season with pepper.

Pour lemon mixture over fish while still hot. Serve warm or at room temperature.

Makes 4 servings.