Snapper with lemon butter, potatoes & asparagus Recipe
A light but creamy lemon butter sauce makes this snapper a dinner time standout!
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Cooking tools:
- Pepper mill
- Saucepan
- Whisk
- Nonstick skillet
- Spoon
- Serving platter
Ingredients
- 2 tbsp olive oil
- 4 x 150 g skinless snapper fillets, bones removed, halved lengthways
- 600 g steamed baby chat potatoes, to serve
- 2 bunches fresh asparagus, stem ends trimmed, to serve
- Lemon wedges, to serve
- Crack black pepper, to garnish
- Lemon butter sauce
- ¼ cup white wine
- ½ cup light thickened cream
- 25 g butter, chopped
- 1 tbsp lemon juice
- Salt and ground white pepper, to taste
- ¼ cup finely chopped chives
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