Food & Cooking Recipes Ingredients Seafood Recipes Snapper with Oregano By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2018 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 10 mins Total Time: 10 mins Servings: 4 Ingredients 4 skinless red-snapper fillets, each about 4 ounces and ¾ to 1 inch thick Coarse salt and freshly ground pepper ¼ cup extra-virgin olive oil 12 thick strips lemon zest, plus 3 tablespoons fresh lemon juice 3 tablespoons fresh oregano Directions Season fish on both sides with salt. Heat a large nonstick skillet over high. Swirl in 2 teaspoons oil and heat until shimmering. Add fish, flesh-side down, and cook until bottom is golden brown, 3 to 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 tablespoons plus 1 teaspoon oil; season with pepper. Pour lemon mixture over fish while still hot. Serve warm or at room temperature. Print