Snapper with butternut pumpkin and orange brown butter sauce

Recipes / Fish

Curtis Stones deliciously good Orange Brown Butter Sauce gives the pan-fried snapper a sweet lift.

Recipe «Snapper with butternut pumpkin and orange brown butter sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg butternut pumpkin, sliced crossways into 1cm-wide slices and halved, 1/3 cup olive oil, 4 snapper fillets, skin on or larger fillets, cut into 120-150g portions, skin scored, 80g butter, 1/3 punnet fresh sage leaves , 1 shallot, very thinly sliced, 2 tbsp fresh orange juice, 1 tsp fresh lemon juice , 1 tsp fine orange zest.

Ingredients:

  • 1kg butternut pumpkin, sliced crossways into 1cm-wide slices and halved 
  • 1/3 cup olive oil 
  • 4 snapper fillets, skin on or larger fillets, cut into 120-150g portions, skin scored 
  • 80g butter 
  • 1/3 punnet fresh sage leaves 
  • 1 shallot, very thinly sliced 
  • 2 tbsp fresh orange juice 
  • 1 tsp fresh lemon juice 
  • 1 tsp fine orange zest 

Instructions

  1. Position a rack in the centre of the oven and preheat to 230C (210C fan-forced). Line a heavy baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Divide pumpkin among plates with the fish. Garnish with the sage and drizzle with sauce.