Ingredients and Methods
Ingredients
- 1 wholeSnapper
- 1 tbsp Butter
- pinch of Salt & Pepper
- Serve with Panzanella Salad
For the Lemon Butter sauce
- 1 tbsp Butter
- ¼ Lemon
- some parsley (small handful)
- pinch of Salt & Pepper
Instructions
Preheat oven to 200-220°C.
Clean fish and score slits in the flesh of the fish.
Warm up fry pan on a medium heat with grease proof paper for 2 minutes.
Season fish with salt and pepper and add to fry pan, top with tablespoon of butter.
Place pan in the hot oven and cook for 10-15 minutes (depending on size of fish) until cooked.
Carefully lift fish out of pan and serve.
To make the Lemon Butter sauce, finely chop the parsley and heat fry pan to medium and melt the butter.
Squeeze the lemon juice into the butter and warm through.
Season with salt and pepper, sprinkle with some parsley and serve.
Panzanella Saladto top
Preparation
5 min
Cooking
10 min
Serves
4
Ingredients
- 1 day-old Bread
- 3 ripe Tomatoes
- 1 Red Onion
- 1 Chiffonade of Basil
- 200ml Extra Virgin Olive Oil
- 70ml White Wine Vinegar
- pinch of Salt & Pepper
Instructions
Using the bread that we made the day before, slice the tomato into wedges, slice the red onion, add the chiffonade of basil, dress with olive oil, white wine vinegar and season with salt and pepper.
Ingredients
- 1 day-old Bread
- 3 ripe Tomatoes
- 1 Red Onion
- 1 Chiffonade of Basil
- 200ml Extra Virgin Olive Oil
- 70ml White Wine Vinegar
- pinch of Salt & Pepper
Instructions
Using the bread that we made the day before, slice the tomato into wedges, slice the red onion, add the chiffonade of basil, dress with olive oil, white wine vinegar and season with salt and pepper.
Chef Emma Parker
