1. Pre-show prep — Pat those fillets dry like they’re late to soundcheck. Salt and pepper both sides, then give them a light dusting of flour. Shake off the excess — we’re going for crispy, not caked.

2. Melt and morph — In a big skillet, drop your butter and let it melt over medium heat. Keep an eye on it like your favorite riff — once it turns golden and smells nutty, you’re in the zone. Don’t burn it or you’ll kill the groove.

3. Butter break — Pull that brown butter off the heat and stash it in a bowl.

4. Heat and sear — Add olive oil to the same pan and bring the heat up to medium-high. Lay your snapper fillets in and listen for that sizzle — that’s applause. Cook 3–4 minutes per side till golden and flaky.

5. Final act — Plate your fillets, drizzle that brown butter like liquid gold, sprinkle with parsley, and hit it with a squeeze of lemon.

🥁 Encore Sides

Serve it with roasted veggies, farro, or a crisp salad. You could even pour that extra butter over the farro. (We won’t tell.)

🧠 BT Notes

💀 BT Fuel: Snapper’s packed with lean protein and omega-3s — clean fuel for recovery days.

🔥 Don’t overcook the butter — brown, not black. When it smells nutty, pull it.

⚡ Rock Star Upgrade: Add capers or a splash of white wine to the butter for a BT “Brown Butter Jam Session.”