Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan-Seared Red Snapper. Ingredients 6-ounce snapper fillets   Salt and ground black pepper 3 tablespoons olive oil 2 tablespoons unsalted butter 2 sprigs fresh thyme, tarragon, chives or another herb 1 tablespoon chopped flat-leaf parsley, optional DirectionsPat fillets dry with a paper towel. Season on both sides with salt and pepper.Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down, laying them down away from your body. Press down gently with a spatula for about 20 seconds to prevent curling.Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the