A fresh and citrus-filled dish, Don Hancey’s version of pan fried gold band snapper offers a healthy dinner option for any night of the week.
Serves 4
Cooking tip: If you leave the skin on the fish cook the skin side last.
Ingredients
4 x 200gm gold band snapper fillets
400gm fresh asparagus
Western salt
Pepper
100ml sumich olive oil
Lemon and Parsley Dressing:
1 tsp chopped parsley
100ml sumich extra virgin olive oil
Juice from half a lemon
1 garlic clove finely chopped
Western salt
Cracked pepper
Chilli chopped (optional) |
Methods
- Boil water in a small saucepan and add a little salt
- Trim ends of asparagus
- Heat up frying pan with half of the oil
- Season fish with salt and pepper
- Cook fish for approximately 3 minutes each side in a hot pan, depending on the thickness of the fillets (if skin on cook the skin side last)
- Remove fish and let rest
- Drop asparagus into boiling water and cook for 1 minute then drain
- Place asparagus on plates and arrange fish
- Drizzle with olive oil or lemon and parsley dressing
Lemon and Parsley Dressing:
- Mix all ingredients together in a bowl and stir with a whisk
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About the Chef
| Don Hancey’s renowned reputation comes from his successful career owning WA’s best regional kitchens. He has been awarded the title of WA’s Food Ambassador due to his ongoing support to WA local food producers. |
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