Reef Fish With Mustard Dill Cream

Serves: 4        Preparation: 5mins        Cooking:8 mins

• 4 Reef Fillets                               Sauce: 1/3 cup crème friache
• 1 tbs Butter                                                  2 tsp Dijon mustard
• 2 tsp Olive Oil                                              2 tsp chopped fresh Dill
• Flaked Salt
• Cracked black Pepper

WE RECOMMEND: Using fresh fillets of: Saddletail Snapper or Spangled Emperor or Barramundi or Coral Trout or Red Emperor.

Pat fillets dry with paper towel.

Make the sauce by placing all the ingredients together in a bowl. Stir gently to combine and season to taste. Heat the butter and oil together in a large frying pan over medium-high heat and cook the fillets two at a time (as they are usually rather large) for approximately 2 mins each side keeping warm whilst cooking the remaining fillets.

Serve immediately with the prepared sauce and steamed potatoes.

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