Add a native twist to this simple pan-fried fish dish.
Make the most of the butter and toss in seasonal greens to soak up the leftover sauce.
Ingredients:
- 2 garlic cloves
- 1 lemon
- 2 tsp Lemon Myrtle Spice
- 2 bunches asparagus
- 4 zucchini
- 4 skin-on snapper fillets
- 120g baby spinach leaves
- 1 bunch dill
- 80g butter
- 1 tbsp olive oil
Method:
- Make Lemon Myrtle Butter: Place butter in a bowl. Peel and finely grate garlic and zest lemon. Add garlic, lemon zest and lemon myrtle to butter. Season with salt and pepper and mix well to combine
- Prepare vegetables: Snap woody ends from asparagus and cut into 3cm long pieces. Thinly slice zucchini into rounds.
- Cook fish: Season fish with salt and pepper. Heat oil in a frypan over medium heat. Add fish, skin-side down, and cook for 3-4 minutes, or until crisp.
- Add butter: Turn fish and add lemon myrtle butter. Cook, basting with the butter for a further 1-2 minutes or until fish is just cooked through. Transfer fish to a plate, leaving most of the butter in the pan. Add asparagus and zucchini, and cook, stirring for 3-4 minutes or until tender.
- Add spinach: Add spinach and cook, stirring, for 30 seconds or until wilted. Finely chop dill and juice half the lemon. Stir dill and juice through vegetables. Season to taste. Cut remaining lemon into wedges.
- Plate up: Divide greens and fish between plates. Serve with lemon wedges.
Our thanks to QuiteLike for this recipe!