Pan-Seared Snapper with Garlic-Herb Vinaigrette

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon parsley fresh minced
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 1.5 tablespoons olive oil divided
• 1 tablespoon oregano fresh minced
• 0.5 teaspoon salt divided
• 24 ounce snapper fillets 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine lemon juice, water, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir with a whisk. Gradually whisk in 1 tablespoon oil. Stir in parsley and oregano; set aside.
2. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add fillets; cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork.
5. Transfer fish to serving plates; drizzle with vinaigrette.