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

2 x Snapper Fillets
2 x Dutch Cream Potatoes
30g of Salted Butter
1 x Lemon
1 x Garlic Clove
1 x Small Bunch of Chives
1 x Cup of Mixed Lettuce
2 x Radish
100g of Sugar Snap Peas
1 x Lebanese Cucumber

25 minutes

Peel potatoes and dice
Trim radishes, cut in half and slice
Trim peas
Zest lemon and cut in half
Cut cucumber in half lengthwise, then cut into half moons
Peel and mince garlic
Finely chop chives

Boil potatoes until tender
Drain and add garlic and 1/2 the butter
Mash then season

Cook fish in medium heat until opaque/ just cooked
Transfer to a clean plate

Return pan, reduce heat to low
Add remaining butter

Add juice from 1/2 lemon and then the zest

Remove pan from heat, add chives and season

In a bowl combine lettuce, radish, cucumber and peas

Add 1 tbsp olive oil & a squeeze of lemon juice

Season

Plate up all components of the meal, then pour the lemon butter sauce over the cooked fish

Cut up any remaining lemon wedges and serve on the side

CHEF 👨‍🍳