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

Peel potatoes and dice into 1 cm pieces. Trim radishes and cut in half, slicing thinly. Trim sugar snap peas. Slice pear. Zest the lemon then cut in half. Cut Lebanese cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.

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.

Add remaining butter to the pan and squeeze in juice from ¹⁄₂ the lemon and the zest, then stir. Remove the pan from the heat. Add chives (about 2-3 Tbsp) and season with salt and pepper.

In a bowl combine lettuce, pear, radish, cucumber and sugar snap peas. Add 1 - 2 Tbsp olive oil and a squeeze of lemon juice. Season with salt and pepper and toss well.

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 potatoes and dice into 1 cm pieces. Trim radishes and cut in half, slicing thinly. Trim sugar snap peas. Slice pear. Zest the lemon then cut in half. Cut Lebanese cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.

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.

Add remaining butter to the pan and squeeze in juice from ¹⁄₂ the lemon and the zest, then stir. Remove the pan from the heat. Add chives (about 3 Tbsp) and season with salt and pepper.

In a bowl combine lettuce, pear, radish, cucumber and sugar snap peas. Add 2 Tbsp olive oil and a squeeze of lemon juice. Season with salt and pepper and toss well.

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 potatoes and dice into 1 cm pieces. Trim radishes and cut in half, slicing thinly. Trim sugar snap peas. Slice pear. Zest the lemon then cut in half. Cut Lebanese cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.

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.

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

In a bowl combine lettuce, pear, 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.

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 potatoes and dice into 1 cm pieces. Trim radishes and cut in half, slicing thinly. Trim sugar snap peas. Slice pear. Zest the lemon then cut in half. Cut Lebanese cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.

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.

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

In a bowl combine lettuce, pear, 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.

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 potatoes and dice into 1 cm pieces. Trim radishes and cut in half, slicing thinly. Trim sugar snap peas. Slice pear. Zest the lemon then cut in half. Cut Lebanese cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.

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.

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

In a bowl combine lettuce, pear, 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.

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 potatoes and dice into 1 cm pieces. Trim radishes and cut in half, slicing thinly. Trim sugar snap peas. Slice pear. Zest the lemon then cut in half. Cut Lebanese cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.

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.

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

In a bowl combine lettuce, pear, 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.

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!