pan-fried snapper

with whipped horseradish lemon butter

  • 2 tablespoons extra virgin olive oil
  • 2 x 200g small snapper fillets
  • ¼ cup (35g) plain (all-purpose) flour
  • watercress and lemon wedges, to serve

horseradish butter

  • 100g unsalted butter, chopped and softened
  • 1 teaspoon sea salt flakes
  • 1 teaspoon finely grated lemon rind
  • ¼ cup (95g) store-bought horseradish cream
  1. To make the horseradish butter, place the butter, salt, lemon rind and horseradish in a bowl. Using electric beaters, beat for 1–2 minutes or until light and fluffy. Set aside. 
  2. Heat the oil in a large frying pan over high heat. Dust the snapper in the flour. Cook the snapper, skin-side down, for 2–3 minutes. Turn and cook for a further minute or until cooked through. Divide between plates and serve with the watercress, lemon wedges and horseradish butter. Serves 2
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