Lemon Myrtle Butter Fish with Pan-Fried Greens
Native lemon myrtle adds an Australian accent and fragrant tang to this pan-fried fish dish. We make the most of the delicious butter and toss in seasonal greens to soak up the leftover sauce to...
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Spatula
- Spoon
- Plate
Ingredients
- 1 garlic clove
- ½ lemon *
- 1 tsp lemon myrtle *
- 1 bunch asparagus
- 2 zucchini
- 2 skin-on snapper fillets
- 60g baby spinach leaves
- 1 bunch dill
- 40g butter
- 2 tsp olive oil
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