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Pan fried snapper fillets with lemon butter

Serves six Servings


For the snapper:
  • 3 tablespoon extra virgin olive oil
    For the lemon butter sauce
    • 3 tablespoon extra virgin olive oil
    • 5 ounce unsalted butter
    • 1/2 bunch fresh chives, chopped


    Baking Directions:

    Score snapper skin and rub with salt and lemon zest.

    Heat oil and cook snapper for two to three minutes.

    Remove and keep warm.

    Add cream to a small saucepan, bring to the boil and simmer for a few minutes to reduce.

    As cream begins to thicken, remove from heat and whisk in the cold butter.

    Add lemon juice and zest, stir in chopped chives, season to taste.

    Serve snapper with potato mash and drizzle over lemon butter sauce.

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