Panfried Snapper with Lemon and Broccolini

INGREDIENTS

2 fresh snapper fillets (about 170-220g each)

1 bunch of broccolini, trimmed

2 Tbsp olive oil

1 Tbsp butter

1 lemon

Salt and pepper to taste

2 cloves garlic, minced

Fresh parsley or dill for garnish (optional)

METHOD

1. Rinse the snapper fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper.

2. Bring a large pot of water to boil. Add a pinch of salt. Then blanch the broccolini for about 2 minutes, drain and put into a bowl of cold water to stop the cooking process.

3. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the snapper and cook for about 3-4 minutes per side, or until the fish is cooked through and easily flakes with a fork. Remove from the pan and set aside on a plate, cover with foil to keep warm.

4. In the same pan, melt the butter over a medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Squeeze the juice of half a lemon into the pan, scraping any browned bits from the bottom of the pan for extra flavour. Add a pinch of salt and pepper to the sauce, adjust to taste.

5. In a separate small frying pan, heat the remaining tablespoon of olive oil over a medium-high heat. Add the blanched broccolini and sauté for 2-3 minutes, or until they are heated through and lightly browned in spots. Squeeze the juice from the other half of the lemon over the broccolini and mix to coat.

6. Place the pan-fried snapper fillets on individual plates. Spoon the lemon butter sauce over the fish. Arrange the lemony broccolini next to the snapper. Garnish with fresh parsley or dill, if desired.