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Leigh snapper fillets with lemon and pine nuts

Serves   4
Prep time: 5 mins
Cooking time: 15 mins

This classic combo is super fast and delicious, really emphasising the fish as the star. You can replace the pinenuts with your favourite toasted nuts or seeds and swap out the beans for asparagus in season.

Leigh snapper fillets with lemon and pine nuts

Ingredients

Method

Ingredients

  • 80g butter
  • ¼ cup pine nuts
  • 4 Leigh snapper fillets, approx. 150g each, bones removed
  • 2 lemons, for 2 tsp finely grated rind and wedges to serve
  • 80g baby spinach
  • 200g green beans, blanched

Method

  1. Heat a large non-stick frying pan over high heat. Add the pine nuts and cook for 1-2 minutes or until golden. Remove from the pan and set aside.
  2. Reduce the heat to medium, add ¼ of the butter and the Leigh snapper to the pan and cook for 3-4 minutes each side or until golden and cooked through. Add the remaining butter and lemon rind to the pan and cook for a further 30 seconds or until the butter has melted.
  3. To blanch the green beans, place the beans in a heatproof bowl and pour over boiling water. Allow to stand for 12 minutes or until bright green and tender, then drain.
  4. Serve the Leigh snapper with the baby spinach, beans, lemon wedges and pine nuts and spoon over the butter sauce.