Cooking fish whole was a first, before this? I was all about cutting the fish into pieces as I turned them on the pan and they kept sticking and breaking apart (Am I speaking to someone?) which can be kinda frustrating especially if you have guests, you don’t want to be serving them shreds of fish. So the ease of cooking this fish was such a joy and it tasted soooo good!! but the lemon butter sauce took it to a whole new level. Bring on the snapper ( with the sauce of course!) for breakfast, lunch and supper!! OK, am kidding but you get my drift. If you haven’t been following, this is the third recipe from the Cooking Shift, which I talked about on this post . We carried home the first two dishes that we prepared that evening in our Tupperware but got to sit around the table and share this one as we prattled on about our experience. -Served with brown rice and broccoli.
Total Time: 20 Mins
Active time: 20 Mins
For the Sauce
For the Fish
- Make the Lemon butter sauce: Heat a little oil in a large skillet over high heat. Add the shallots and garlic and cook until they are brown. Add the wine and cook for 3 minutes, until most of the wine has cooked away.
- Add the butter and stir until it melts, then add the flour. Once the flour is absorbed, add the lemon juice. Stir in the salt and pepper and simmer until the mixture starts to get thick, about 3 minutes.
- Stir in the coconut milk and cook for 1 minute. Serve immediately or keep warm until you are ready to use it.
- Make the fish coating: Mix all the spices together. Add the bread crumbs and almonds to the spices.
- Bread the fish: Coat the fish in the bread crumbs, almond and spice mixture.
- Cook: Heat a little olive oil in a large pan. Add the fish and cook for about 4 minutes on each side. You can also grill it for 15 minutes at 180° C until it is white and opaque.
- Serve: Serve the fish with the lemon coconut sauce, a sprinkle of fresh parsley, and a side of steamed vegetables. Enjoy!