Fish Eat PanSeared Snapper Sardine Butter RestaurantStyle

Name: Fish Eat PanSeared Snapper Sardine Butter RestaurantStyle
Total time: 35 min
Ingredients: 2 (6-ounce/170g each) snapper fillets, skin on, scaled; 1 tablespoon/15ml olive oil; Salt and freshly ground black pepper to taste; 2 tablespoons/30g unsalted butter; 2 cloves garlic, minced; 1 (3.75-ounce/106g) can sardines in olive oil, drained (reserve 1 tbsp of the olive oil); 1/4 cup/60ml dry white wine (like Sauvignon Blanc or Pinot Grigio); 1/4 cup/60ml chicken broth (low sodium); 2 tablespoons/30ml lemon juice, freshly squeezed; 2 tablespoons/30g cold unsalted butter, cut into small cubes; 1 tablespoon/15ml chopped fresh parsley; Pinch of red pepper flakes (optional); 1 cup/30g chopped kale, stems removed; 1 teaspoon/5ml olive oil; Pinch of sea salt

seafood-portal.com

Elevate Fish Eat night with this restaurantworthy panseared snapper starring a decadent sardine lemon butter sauce Crispy skin recipe easy gourmet fish dinner

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Ingredients

2 (6-ounce/170g each) snapper fillets, skin on, scaled
1 tablespoon/15ml olive oil
Salt and freshly ground black pepper to taste
2 tablespoons/30g unsalted butter
2 cloves garlic, minced
1 (3.75-ounce/106g) can sardines in olive oil, drained (reserve 1 tbsp of the olive oil)
1/4 cup/60ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
1/4 cup/60ml chicken broth (low sodium)
2 tablespoons/30ml lemon juice, freshly squeezed
2 tablespoons/30g cold unsalted butter, cut into small cubes
1 tablespoon/15ml chopped fresh parsley
Pinch of red pepper flakes (optional)
1 cup/30g chopped kale, stems removed
1 teaspoon/5ml olive oil
Pinch of sea salt