Goldband Snapper with Garlic Butter and Charred Veggie Salad

Products used in this recipe

Goldband Snapper with Garlic Butter and Charred Veggie Salad

Goldband Snapper with Garlic Butter and Charred Veggie Salad

Yield: 10 Servings

Yield: 10 Servings

Crispy pan-seared snapper in garlic butter, paired with a charred greens salad for a simply delicious meal.

Ingredients:

450g broccolini, cut into 5 cm pieces
250g baby asparagus, cut into 5 cm pieces
10 x frozen Topsail Goldband Snapper Portions, thawed
200g butter
40g crushed garlic
50ml lemon juice
20g finely chopped fresh parsley
250g mixed gourmet salad leaves
150g sliced radishes
150g chopped mixed mini Roma tomatoes
Vinaigrette dressing, for serving

Instructions:

1. Sauté broccolini and asparagus, allow to cool.

2. Pan fry seasoned Topsail Snapper until crispy, golden and fully cooked through. Remove and set aside.

3. Add butter and garlic to pan, cook until garlic is golden. Add lemon juice, parsley, season and remove from heat.

4. Combine sautéed vegetables, salad leaves, radishes, tomatoes and vinaigrette. Serve with snapper drizzled with garlic butter sauce.

Products used in this recipe