Cooked this way, the fish stays moist and tender on the bone. Serve it with soft kumara mash and greens, for a quick luxurious meal made in 30 minutes. (You’ll find the white anchovies and truffle oil at good speciality food stores.)
Ingredients
| 3 | Golden kumara, cut into cubes; use 4 if desired |
| 50 g | Butter, halved, plus 1 Tbsp |
| 4 steaks | Snapper, approx. 150g each (Main) |
| 6 | Silverbeet leaves, shredded |
| 8 | White anchovies, chopped roughly |
| 1 tsp | Dijon mustard |
| 1 drizzle | Truffle oil |
| ½ cup | Chopped parsley |
Directions
- Place the kumara in salt water and cook for 10 minutes until soft. Drain, add 1 tablespoon of butter and smash.
- Heat 25g butter in a pan and cook the snapper for 4 minutes each side depending on their thickness. Remove to a plate.
- Add the silverbeet to the pan and cook through. Remove. Add the rest of the butter, mustard, anchovies and parsley. Heat through.
- Serve the mashed kumara, silverbeet with the steaks topped with anchovy butter. Drizzle the top with truffle oil.