Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 60grams unsalted butter
- 4 crimson snapper
- 2 lemons, sliced
- 60grams baby spinach
- 2teaspoons olive oil
- 2tablespoons dill, finely chopped
Nutrition per serving
1510kJ / 360Cal
1510 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
0.9grams
Fat
14.9grams
Carbs
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat 20g butter and the oil in a large non-stick frying pan over medium-high heat. When foaming, cook fish, in 2 batches, for 3 minutes each side or until cooked through. To test if cooked, gently push the tip of a round-bladed knife into the thickest part of the fish. If the knife doesn’t insert easily, cook for a further 1-2 minutes.
Step 2 of 2
Divide spinach among serving plates and top with fish. Add remaining butter and lemon slices to frying pan and cook over high heat for 1-2 minutes, watching all the time, until a nut brown colour. Add dill and swirl pan to combine. Spoon dill butter over fish. Serve with lemon and sprinkle with extra dill sprigs.
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