lemon & herb snapper.

Dietary: Pescatarian, gluten free, nut free
Serves: 2
Prep & Cook Time: 15 minutes

Snapper Ingredients:
1 tablespoon olive oil
50g unsalted butter
2 small–medium snapper fillets, skin on
½ lemon, juiced
Handful fresh dill
Handful fresh parsley
Salt & pepper

Salad Dressing Ingredients:
1 cup Greek or natural yoghurt
½ lemon, juiced
1 tablespoon water

Method:
Whisk dressing ingredients until creamy and smooth. Set aside.
Heat a large frying pan over medium–high heat.
Add the oil and place snapper skin-side down for 1 minute. Add butter and cook another 2 minutes before flipping.
Cook for a further 3 minutes, then transfer to a plate.
Add herbs and lemon juice to the pan and simmer for 1 minute.
Pour the lemon-herb butter over the snapper and serve with salad drizzled in yoghurt dressing.

Notes & Variations:

• Replace snapper with barramundi or whiting.

• Add capers for an extra punch of flavour.