Prepare the Fish: Take the red snapper fillets out of the fridge about 15 minutes before cooking. Pat them completely dry with a paper towel. This is the most important step for crispy skin. Season both sides generously with salt and black pepper.

Heat the Pan: Place a large, non-stick frying pan over a medium-high heat. Add the olive oil and let it get hot. You'll know it's ready when the oil shimmers slightly.

Sear the Fish, Skin-Side Down: Carefully place the fish fillets in the pan, skin-side down. Press down gently on each fillet with a fish slice or spatula for about 20-30 seconds. This prevents the skin from curling up and ensures it makes even contact with the pan.

Cook the First Side: Let the fillets cook, undisturbed, for 4-5 minutes. The timing will depend on the thickness of your fish. You can watch the flesh turn opaque up the sides. What works best for me is to peek at the skin after 4 minutes; it should be deeply golden and crisp.

Flip and Cook the Other Side: Flip the fillets over carefully. Add the 2 tablespoons of butter and the sliced garlic to the pan. Cook for another 2-3 minutes on the flesh side. As the butter melts, tilt the pan and use a spoon to baste the fish with the foaming, garlicky butter.

Create the Sauce: Once the fish is cooked through, remove it from the pan and place it on a warm plate to rest. Squeeze the lemon juice into the pan with the butter and garlic, and stir in the chopped fresh parsley. Let it bubble for 30 seconds, then remove from the heat.

Serve Immediately: To serve, place a red snapper fillet on each plate, skin-side up. Spoon the delicious lemon-garlic butter sauce over the top and serve with a wedge of fresh lemon on the side.