Fast Recipes

Snapper with broccolini and nori-miso butter

This dish doubles-down on the seafood theme with nori plus snapper - it makes for a high-impact yet speedy dinner.

By Max Adey
  • Serves 4
Snapper with broccolini and nori-miso butter

Miso butter is good, but miso butter with roasted nori, sesame and ginger is better. It works wonders with pan-fried snapper here, but serve it with any kind of fish, or on steak or roasted vegetables.

Ingredients

  • 525 gm (3 bunches) broccolini, trimmed
  • 2 tsp sesame oil
  • 4 pink snapper fillets (about 180gm each), skin on, pin-boned
  • Grapeseed or other neutral-flavoured oil, for drizzling
  • 1 spring onion, cut into julienne
  • Lemon wedges, to serve
Nori-miso butter
  • 2 nori sheets
  • 2 tbsp roasted sesame seeds
  • 150 gm unsalted butter, softened
  • 30 gm shiro (white) miso paste
  • 2 tsp finely grated ginger
  • Finely grated rind of 1 lemon

Method

  • 1
    For nori-miso butter, gently toast nori sheets over an open flame until crisp (5-10 seconds). Cool briefly (1-2 minutes), then tear into pieces and transfer to a food processor. Process until finely chopped (1-2 minutes), then combine with remaining ingredients in a small saucepan over low heat and heat gently to melt butter. Keep warm.
  • 2
    Cook broccolini in a large saucepan of boiling salted water until tender (2-3 minutes). Drain, toss with sesame oil and season to taste.
  • 3
    Heat a large non-stick frying pan over medium-high heat. Pat snapper dry with paper towels, then drizzle with grapeseed oil and season to taste. Add to pan skin side-down, top with a piece of baking paper, weight with a heavy pan, and fry until skin is crisp (2 minutes). Turn over and fry until snapper is just cooked through (1-2 minutes). Divide broccolini and snapper among plates, spoon over nori-miso butter, top with spring onion and serve with lemon wedges.
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  • Author: Max Adey