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Snapper with Nut Brown Butter and Wilted Lettuce Leaves

500 g Snapper; filleted with skin on
Salt and pepper
1 tb Olive oil
150 g Butter
Chopped fresh herbs of your choice; (optional)
2 Lemons
Mixed lettuce leaves
4 tb Cerebos Peach Chutney


Season the fish with salt and freshly ground pepper.

Heat the olive oil in a frying pan and sauté the snapper in the pan for about 30-40 seconds on each side.

Add 50g of the butter and, if desired, some chopped fresh herbs. Sauté for a further 10 seconds.

Remove the fish and leave to one side.

Place the pan back on the heat. Add remaining butter and melt until it starts to foam and is slightly brown around the edges.

Add the juice of the lemons. Stir.

To wilt the lettuce leaves, place some of the nut brown butter in a separate pan and heat.

Take a couple of good handsful of the lettuce leaves and add to the pan.

Toss quickly for a few seconds.

To serve place the wilted lettuce leaves on a plate, lay the fish on top and finish with the Cerebos Peach Chutney.




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