- Pat snappers dry with paper towel. Using a sharp knife, make three diagonal slits on each side of the fish. Rub sea salt flakes over the fish and into the slits.
- Over high heat, heat enough vegetable oil in a large frying pan to just cover the base. Place lemons into frying pan to one side. Cook fish for 5 min on one side, then quickly turn and cook other side for 5 min or until just cooked through. Transfer fish and lemons to a plate and keep warm.
- Melt butter in a small frying pan over medium heat until foamy. Whisk in lemon juice and simmer for 1-2 min. Stir through parsley and season to taste with salt and pepper. Serve with chargrilled lemon wedges, Rice Salad and a green salad.
RICE SALAD
- Combine 6 cups cold cooked white rice with 1 finely sliced red onion, 1 diced yellow capsicum, 1 punnet halved cherry tomato medley and 1/2 cup French dressing. Garnish with toasted almonds and torn parsley.
Source: that's life! TEST KITCHEN
Photo: CAROLYN FIENBERG
