Snapper with Soy Butter
Cook Time 20 minutes
4 x 150-180g snapper fillets, skin and pin bones
1 tbsp light soy sauce
1 small handful of slivered almonds, toasted
¼ bunch chives, finely chopped
Lemon, to serve
Salt & pepper
Preheat the grill element in the oven and oil a flat tray with a little oil.
Melt the butter over medium heat in a small saucepan until it becomes foamy. Continue cooking for a further 1-3 minutes or until the bubbles subside, the milk solids turn golden brown and a wonderful nutty aroma is present. Remove from the heat and add the soy sauce.
Season the fish on both sides with salt and arrange on the tray, flesh side down. Place under the grill on the top shelf and cook for 5 minutes until the skin is slightly blistered and fish is cooked.
Arrange fish on a plate and pour over the soy butter. Garnish with almonds, chives and lemon.