Pan-fried snapper with lemon butter

Name: Pan-fried snapper with lemon butter
Ingredients: 80 g Butter; ¼ cup Pine nuts; 4 Snapper fillets, approx 150g each, pin-boned (Main); 2 Lemons, for 2 tsp finely grated rind and wedges to serve; 80 g Baby spinach; 200 g Green beans, blanched

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Servings: 4

panfried snapper with

Ingredients

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80 g Butter¼ cup Pine nuts4 Snapper fillets, approx 150 grams each, pin-boned (Main)2 Lemons, for 2 tsp finely grated rind and wedges to serve80 g Baby spinach200 g Green beans, blanched

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Instructions

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Step 1

Heat a large non-stick frying pan over high heat. Add the pine nuts and cook for 12 minutes or until golden. Remove from the pan and set aside.

Step 2

Reduce the heat to medium, add 1/4 of the butter and the snapper to the pan and cook for 3-4 minutes each side or until golden and cooked through. Add the remaining butter and lemon rind to the pan and cook for a further 30 seconds or until the butter has melted.

Step 3

To blanch green beans, place the beans in a heatproof bowl and pour over boiling water. Allow to stand for 12 minutes or until bright green and tender, then drain.

Step 4

Serve snapper with the baby spinach, beans, lemon wedges and pine nuts and spoon over the butter sauce.