Today I had a busy day studying for an upcoming exam so I wanted to make dinner something quick, with little fuss and tasty. I had a flick through Donna Hay’s cookbook, ‘Seasons’ and was inspired to cook fish. I decided to make a simple lemon butter snapper with a side of spinach. Both the fish and the spinach can be cooked in the same pan so cleaning up isn’t too hard.
Tip: When cooking this dish ensure not to overcook the fish as snapper can become dry or rubbery easily.
Lemon Butter Snapper with Wilted Spinach
- 1-2 tbsp plain flour
- 1 skinned, boned snapper fillet
- 20g butter
- 1/2 tbsp olive oil
- 1/4 lemon
- 1 clove of garlic
- handful of baby spinach leaves
- 6-8 pitted black olives ( I used Kalamata)
- 1 tbsp chopped dill
1. Mix flour, salt and pepper.
2. Dry the fish and lightly coat it in the flour.
3. Heat the pan on a medium flame with olive oil and half the butter. Once the butter melts add the coated fish.
4. Cook the fish for 2 minutes on each side. I cut the fillet in half so it cooked faster. It also ensures that the thinner parts of the fillet are not overcooked. If you decided to use the whole fillet, cook for 3-4 minutes on each side.
5. Squeeze lemon juice over the fish and remove from the pan.
6. Add the remaining butter and crushed garlic to the pan. Cook for 1 minute or until the garlic is browned. Add the spinach, olives and dill to the pan. Add salt and pepper to taste. Cook until the spinach wilts. Serve with the snapper.
I love dipping sauces and when my parents came to visit a few weeks back, mum brought me a delicious chilli, coriander and lemongrass sauce. This dish went so well with it!