If you purchased a whole fish, start by cleaning, descaling, and filleting it. Leave the skin on for added flavor.

Make two deep cuts on the skin side of each fillet. This will help prevent fish from curling during frying.

Generously season the fish fillets with salt and pepper on both sides and set them aside.

Mince the garlic, roughly chop the Italian parsley, and slice the bell peppers into long, thin strips.

Heat a frying pan over medium-high heat and add a 2 tbsp. of the cooking oil.

Place the fish fillets in the pan, skin side down, and fry until the skin becomes crisp, approximately 5 minutes.

To prevent the fish from curling, press down gently with your hand or a spatula.

Flip the fish and continue frying for an additional 3-5 minutes, adjusting the time based on the thickness of the fillets.

For an extra touch, add butter to the pan, allowing it to melt and baste the fish for a shiny finish and crispy skin.

Squeeze some fresh lemon over the cooked fish just as you are ready to do the plating

Simultaneously, bring a pot of water to a boil, seasoned with salt.

Add the gnocchi to the boiling water and cook according to the package instructions.

Once cooked, drain the gnocchi and set it aside until ready to use.

In another pan, heat the remaining cooking oil over medium heat and add the sliced bell peppers to the pan. Cook until bell peppers soften slightly

Add garlic to the pan and fry briefly until it releases its flavors and turns slightly translucent (approximately 1-2 minutes).

Add the cooked gnocchi to the pan and stir. Then add some freshly squeezed lemon juice and continue cooking, allowing the ingredients to meld for an additional 2 minutes.

Turn off the heat and fold in the chopped Italian parsley

Spoon the gnocchi-bell pepper mixture onto individual plates.

Carefully place a slice of the crispy red snapper on top of each serving.