Pan Fried Red Snapper With Lemon Butter Cream Sauce | Fish Recipes | Varun Inamdar

By Get Curried · 30 min

Ingredients

Instructions

1. Blanch the carrots, beans and spinach leaves.
2. Season both sides of the fish with salt, black pepper and oil.
3. Heat butter and oil in a pan and place the fish skin-side down. Add the thyme leaves while it cooks. After about a minute, flip the fish, add more butter, then add garlic, shallots and cherry tomatoes. Baste the fish while it fries, then transfer to a plate.
4. For the sauce, put a dollop of butter, the cream and thyme in a pan and cook on low for 30-45 seconds. Turn off the heat, add the lemon juice and mix well. Add black pepper. If the sauce splits, stir in a little cornflour.
5. Heat a dollop of butter in a pan, add the carrots, beans and spinach, season with salt and black pepper, and finish with parsley.

Summarized from Get Curried's video. Watch it for the details.

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