Reef Fish With Mustard Dill Cream
Serves: 4 Preparation: 5mins Cooking:8 mins
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.