Roast Snapper with Lemon Myrtle Miso Butter
This is such a simple dish but no less spectacular. A lesson in quality and restraint, letting a few good ingredients shine!
Don’t be limited to snapper, try a whole plate size bream for something different or use the sauce over fillet fish, or other seafood like bbq prawns or scallops, as well.
Simply serve with steamed potatoes and a green leaf salad with a sharp dressing.
Serves 2
Ingredients
1 x 700g whole snapper, cleaned
Sea salt
2 tbsp olive oil
2 tbsp chives, to serve
Extra lemon, to serve
Miso butter
½ cup unsalted butter, softened
1 clove garlic, crushed
Juice 1 lemon
Fresh ground black pepper
2 tbsp finely chopped parsley
Shop Ziggy’s range of wild miso!
Method
Preheat an oven to 200C and line a baking tray with baking paper to cook the fish.
In a small saucepan, combine the miso butter ingredients.
Cut 3-4 slits in both sides of the fish and place onto the baking tray. Season with a little salt and pepper and drizzle with the olive oil then roast in the oven for 15 minutes.
Warm the butter until melted but not split and stir through the parsley.
Carefully transfer the fish to a serving plate, spoon over the butter and sprinkle with the chives. Serve with extra lemon and simple sides of steamed potatoes and a leaf salad.