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This gorgeous recipe from Helm Surfers chef Nicolas Ash serves 1
Prepare the crumb by mixing the Breadcrumbs, grated parmesan, sea salt and black pepper together.
To prepare snapper, score the skin of the snapper then Flour, egg-wash and crumb the snapper fillet on the flesh side and set aside.
Heat oil and butter in a non- stick pan and fry the snapper crumb side down until golden brown, turn over and seal the skin side, then transfer onto a greased tray, cook in the oven till ready.
In a separate pan heat a little oil and butter and fry off the sliced onion until soft but not browned, add the sliced potatoes and fry off quickly, add a little vegetable stock to heat the potatoes through and let reduce, add the butter sauce, a squeeze of lemon and some shredded mint and heat through being careful not to split the sauce add the blanched green peas, toss together and present in a bowl. Top with the cooked snapper fillet and finish with a lemon cheek and micro herbs to garnish. Enjoy …..
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