1. For burnt butter sauce, heat the butter in a saucepan on low-medium heat, stirring often. Cook for 3-4 minutes or until the butter starts to brown, remove from the heat. Add the capers, chopped preserved lemon and the lemon juice. Once the butter stops foaming, add the fresh picked oregano and set aside.

2. For blistered shishito peppers, toss them in the grapeseed oil and season with salt and pepper to taste before cooking. Place them in a fry pan on medium-to-high heat, add the oiled peppers and cook for 3-4 minutes or until the peppers start to blister and char. Stir the peppers, and repeat process. Remove from the heat and add the sherry vinegar.

3. Gently pat the snapper dry with a paper towel (this is very important to make sure the fish does not stick to the pan). Season the fish on the skin and flesh side with salt and pepper to taste. Heat a large non-stick fryingpan on a high heat with the grapeseed oil and place the snapper skin-side down into the pan and fry it for 5-6 minutes until the skin is golden and crisp. Use a spatula to gently turn the fish over and cook the other side for 3-4 minutes or until the fish is cooked through (if you are using a whole snapper and not butterflied, place the pan in an oven for 5 – 6 minutes until the fish is cooked through). 

4. Carefully remove the fish from the hot oil and place it skin side up onto a serving plate.

To serve, pour the brown butter sauce over the snapper, add the blistered shishito peppers and fresh oregano to finish.