Curtis Stones deliciously good Orange Brown Butter Sauce gives the pan-fried snapper a sweet lift.
- Position a rack in the centre of the oven and preheat to 230C (210C fan-forced). Line a heavy baking tray with baking paper.
- Toss pumpkin with 2 tablespoons of the oil in a large bowl to coat. Season with salt and pepper. Lay the pumpkin slices in a single layer on lined tray. Roast, turning, halfway through cooking, for 30 mins or until tender and caramelised.
- Heat a large non-stick frying pan over medium-high heat. Add remaining oil. Place snapper fillets, skin-side down, in the pan. Cook for 4 mins or until the skin is crisp and fish is nearly cooked through. Turn fish over and cook for 1 min or until just cooked through. Transfer to 4 plates and keep warm.
- Meanwhile, to make the orange brown butter sauce, heat a heavy frying pan over medium-high heat. Add the butter and cook, swirling it in the pan, for 3 mins or until butter has browned and foam has subsided. Add the sage leaves and cook for 30 secs or until crisp. Using a slotted spoon, remove sage from pan. Remove pan from heat and stir in shallot, orange juice, lemon juice and orange zest.
- Divide pumpkin among plates with the fish. Garnish with the sage and drizzle with sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set