Rinse snapper filets.
Salt and pepper (use half of the salt and pepper) the skinless side of snapper.
Set out for 30- 60 mins. to bring closer to room temperature.
Cook 8 oz. egg noodles according to directions on package and set aside when cooked.
Heat 2 TBSP of olive oil in a large pan.
Cook fish skin-side down for about 3 minutes. While cooking, shake on a thin coating of plain bread crumbs on fish.Follow with shaking a thin coating of flour on fish. Flip snapper over and remove skin- which should easily remove after the heat has loosened it.
Shake salt and pepper on filets where you removed the skin and repeat the bread crumbs and flour on this side.
Cook by flipping the fish every few minutes until cooked- fish will be white and slightly flaky.
Remove fish from pan and place on a dish covered to keep warm. You can place in oven on lowest setting to keep warm, if needed.
Add remaining 2 TBSP butter and 2 TBSP olive oil to pan. Cook until liquid slightly turns a darker color- it won't take long.
Add white wine, lemon juice, and capers. Cook until liquid has been reduced by about half.
Pour in chicken broth, salt, and pepper.
Add cooked pasta to pan and toss so that it is coated by mixture.
To serve, place a serving of pasta on plate. Place a snapper filet on top of pasta and spoon some of the juices over the fish.Enjoy!
