Pan-Fried Snapper & Garlic Beurre Blanc Sauce with Ciabatta Toasts

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 30, 2024.

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This is a sumptuous fish recipe that ticks all the right boxes. It's super flavourful with the sautéed garlic and cream sauce (+ wine if you will!) and you can mop up all the saucy goodness with some crusty bread. Blast Frozen, sustainably sourced NZ snapper is provided for this recipe

Ingredients

Broccoli

1 broccoli, cut into small florets
1 drizzle of oil

Toasts

1 ciabatta loaf, sliced 2cm

Fish

3 garlic clove, thinly sliced
25g butter
300g snapper fillet
2 Tbsp white wine, optional
1/4 cup chicken stock
1/4 cup cream

To Serve

1 lemon, juiced

Steps

Preheat oven to 220°C bake (or 200°C fan bake).
Cut broccoli into small florets. Toss on a lined oven tray with oil and season with salt and pepper. Bake on lower oven rack for 15-20 minutes, until slightly crisp.
Slice bread 2cm and place on a lined oven tray. When broccoli has about 5 minutes remaining, bake on upper oven rack for about 5 minutes.
Thinly slice garlic. Melt butter in a frypan on medium-high heat. Cook garlic for 1-2 minutes, until golden, being careful to not let it burn. Meanwhile, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Season with salt and pepper.
Reduce pan to medium heat and add fish to pan. Add wine (if using) and cook for 1 minute, until reduced. Flip fish, add stock and cream and cook a further 2 minutes, until fish is cooked through. Remove from heat and season to taste with salt and pepper.
Squeeze lemon juice over fish.
Spoon fish and broccoli into bowls and serve with bread for dipping.

Nutritional Information

Energy	2733 kj 653 kcal
Protein	41.9g
Carbohydrate	47.6g
Fat	29.4g