Name: Snapper with lemon butter, potatoes & asparagus
Cook time: 8 min
Total time: 8 min
Yield: 4
Ingredients: 2 tbsp olive oil; 4 x 150 g skinless snapper fillets, bones removed, halved lengthways; 600 g steamed baby chat potatoes, to serve; 2 bunches fresh asparagus, stem ends trimmed, to serve; Lemon wedges, to serve; Crack black pepper, to garnish; Lemon butter sauce; ¼ cup white wine; ½ cup light thickened cream; 25 g butter, chopped; 1 tbsp lemon juice; Salt and ground white pepper, to taste; ¼ cup finely chopped chives

A light but creamy lemon butter sauce makes this snapper a dinner time standout!

Ingredients

2 tbsp olive oil

4 x 150 g skinless snapper fillets, bones removed,   halved lengthways

600 g steamed baby chat potatoes, to serve

2 bunches fresh asparagus, stem ends trimmed, to serve

Lemon wedges, to serve

Crack black pepper, to garnish

Lemon butter sauce

¼ cup white wine

½ cup light thickened cream

25 g butter, chopped

1 tbsp lemon juice

Salt and ground white pepper, to taste

¼ cup finely chopped chives

Method

1.To make sauce, place wine in a small saucepan. Bring to the boil. Gently boil until reduced by half. Add cream. Gently boil for 2 to  3 minutes, or until thickened. Whisk in butter and lemon. Season with salt and pepper. Remove from heat. Cover to keep warm.

2.Heat oil in a large, non-stick frying pan over a medium to high heat. Add fish in two batches. Cook for 1 to 2 minutes on each side,  or until cooked.

3.Divide fish among serving plates with vegetables garnished with cracked pepper. Stir chives through warm sauce. Pour over the top. Serve with lemon wedges.

Chantal Walsh

Ingredients

Method

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