Snapper with Lemon & Chive Butter Sauce, Garlic Mash and a Crisp Side Salad

Peel Dutch cream potatoes and dice into 1 cm pieces. Roughly chop baby cos lettuce. Trim radishes and cut in half, slicing thinly. Trim sugar snap peas. Cut lemon in half. Cut Lebanese cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Cover potatoes with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Drain potatoes. Add garlic and ¹⁄₂ the butter and mash until there are no more lumps. Taste and season as required. Cover with lid to keep warm.

Heat oil in a non-stick pan over medium high heat. (See tip). Add snapper fillets and cook for about 1-2 minutes each side or until the fish is opaque and just cooked through. Transfer to a clean plate to rest. Return the pan to the stove, on low heat.

Tip! Add enough oil to swirl and cover the base of the pan. Be careful not to overcook the fish as it may become rubbery. To prevent the fish from sticking, you can cook it on baking paper in the pan.

Add remaining butter to the pan and squeeze in juice from ¹⁄₂ the lemon, then stir. Remove the pan from the heat. Add chives (about 2 Tbsp) and season with salt and pepper.

In a bowl combine lettuce, radish, cucumber and sugar snap peas. Add 1 Tbsp olive oil and a squeeze of lemon juice. Season with salt and pepper and toss well.

Tip! Use extra virgin olive oil if you have it.

Pour lemon butter sauce over the cooked fish fillets. Serve with the salad and garlic mash. Cut any remaining lemon into wedges and serve on the side. Enjoy!

Peel Dutch cream potatoes and dice into 1 cm pieces. Roughly chop baby cos lettuce. Trim radishes and cut in half, slicing thinly. Trim sugar snap peas. Cut lemon in half. Cut Lebanese cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Cover potatoes with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Drain potatoes. Add garlic and ¹⁄₂ the butter and mash until there are no more lumps. Taste and season as required. Cover with lid to keep warm.

Heat oil in a non-stick pan over medium high heat. (See tip). Add snapper fillets and cook for about 1-2 minutes each side or until the fish is opaque and just cooked through. Transfer to a clean plate to rest. Return the pan to the stove, on low heat.

Tip! Add enough oil to swirl and cover the base of the pan. Be careful not to overcook the fish as it may become rubbery. To prevent the fish from sticking, you can cook it on baking paper in the pan.

Add remaining butter to the pan and squeeze in juice from ¹⁄₂ the lemon, then stir. Remove the pan from the heat. Add chives (about 2 Tbsp) and season with salt and pepper.

In a bowl combine lettuce, radish, cucumber and sugar snap peas. Add 1 Tbsp olive oil and a squeeze of lemon juice. Season with salt and pepper and toss well.

Tip! Use extra virgin olive oil if you have it.

Pour lemon butter sauce over the cooked fish fillets. Serve with the salad and garlic mash. Cut any remaining lemon into wedges and serve on the side. Enjoy!