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Name: Snapper with Nut Brown Butter And Wilted Lettuce Leaves
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 tb Cerebos Peach Chutney; ; on; 150 g Butter; Chopped fresh herbs of your; 500 g Snapper; filleted with skin; Salt and pepper; 2 Lemons; Mixed lettuce leaves; 1 tb olive oil

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INGREDIENTS

4 tb Cerebos Peach Chutney
; on
150 g Butter
Chopped fresh herbs of your
500 g Snapper; filleted with skin
Salt and pepper
2 Lemons
Mixed lettuce leaves
1 tb olive oil

Servings

INSTRUCTIONS

Season the fish with salt and freshly ground pepper. Heat the olive oil in a frying pan and saute the snapper in the pan for about 30-40 seconds on each side. Add 50g of the butter and, if desired, some chopped fresh herbs. saute for a further 10 seconds. Remove the fish and leave to one side. Place the pan back on the heat. Add remaining butter and melt until it starts to foam and is slightly brown around the edges. Add the juice of the lemons. Stir. To wilt the lettuce leaves, place some of the nut brown butter in a separate pan and heat. Take a couple of good handsful of the lettuce leaves and add to the pan. Toss quickly for a few seconds. To serve place the wilted lettuce leaves on a plate, lay the fish on top and finish with the Cerebos Peach Chutney.

NOTES

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Snapper with Nut Brown Butter And Wilted Lettuce Leaves

4 tb Cerebos Peach Chutney
 ; on
150 g Butter
 Chopped fresh herbs of your
500 g Snapper; filleted with skin
 Salt and pepper
2 Lemons
 Mixed lettuce leaves
1 tb olive oil

Season the fish with salt and freshly ground pepper.    Heat the olive oil in a frying pan and saute the snapper in the pan for  about 30-40 seconds on each side.    Add 50g of the butter and, if desired, some chopped fresh herbs. saute for  a further 10 seconds.    Remove the fish and leave to one side.    Place the pan back on the heat. Add remaining butter and melt until it  starts to foam and is slightly brown around the edges.    Add the juice of the lemons. Stir.    To wilt the lettuce leaves, place some of the nut brown butter in a  separate pan and heat.    Take a couple of good handsful of the lettuce leaves and add to the pan.    Toss quickly for a few seconds.    To serve place the wilted lettuce leaves on a plate, lay the fish on top  and finish with the Cerebos Peach Chutney.

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Nutrition

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Serving Size: 1 Serving (1512g)
Recipe Makes: 1 servings

Calories: 1279
Calories from Fat: 1149 (90%)

Amt Per Serving		% DV

	Total Fat 127.6g	170 %
	Saturated Fat 77.9g	389 %
	Monounsaturated Fat 34.1g
	Polyunsanturated Fat 6.1g
Cholesterol 322.5mg		99 %
Sodium 1073.8mg		37 %
Potassium 1902.4mg		50 %
Total Carbohydrate 42.3g		12 %
	Dietary Fiber 19.6g	79 %
	Sugars, other 22.7g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1279

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