|¼ cup||Pine nuts|
|4||Snapper fillets, approx 150g each, pin-boned (Main)|
|2||Lemons, for 2 tsp finely grated rind and wedges to serve|
|80 g||Baby spinach|
|200 g||Green beans, blanched|
- Heat a large non-stick frying pan over high heat. Add the pine nuts and cook for 12 minutes or until golden. Remove from the pan and set aside.
- Reduce the heat to medium, add 1/4 of the butter and the snapper to the pan and cook for 3-4 minutes each side or until golden and cooked through. Add the remaining butter and lemon rind to the pan and cook for a further 30 seconds or until the butter has melted.
- To blanch green beans, place the beans in a heatproof bowl and pour over boiling water. Allow to stand for 12 minutes or until bright green and tender, then drain.
- Serve snapper with the baby spinach, beans, lemon wedges and pine nuts and spoon over the butter sauce.