In a medium bowl, combine chopped capers, flat parsley, cilantro, lemon juice, grated garlic, sambal oelek, and extra virgin olive oil. Mix until well incorporated and let it marinate.

Place a cold, non-stick frying pan over medium heat. Once warm, add a light coat of olive oil.

Carefully place the snapper fillets skin-side down in the hot pan. Cook undisturbed for 7-10 minutes.

Check for doneness: the fish should flake easily and the skin should be crispy. Add a minute if necessary.

Transfer the snapper to a serving plate, skin-side up, and spoon the caper salsa over the top.

Serve with grilled vegetables or a light salad for a complete meal.