4 medium-large snapper fillets, halved
1/2 cup flour
1/2 tsp salt
freshly ground pepper
4 Tbs extra virgin olive oil
2 cloves garlic, finely chopped
4 Tbs white wine vinegar
1 Tbs fresh rosemary, chopped
1 Tbs Italian parsley, chopped
1 tsp sugar
1 cm wide strip lemon zest
1/4 cup water
Combine flour, salt & pepper in a plastic bag. Add snapper fillets one at a time & shake to coat completely. Shake off excess flour.
Heat oil in frying pan. Add fish, cook until golden on both sides. Drain on paper towels & keep warm. Add garlic, vinegar, rosemary, parsley, sugar & lemon zest to pan. Cook over medium heat one minute, stirring constantly. Add water & bring to boil for several minutes. Place fish on serving dish, pour over juices. Serve room temperature with boiled new potatoes & salad.