Luscious Slow-Cooked Leeks With Snapper & Chipotle Butter Recipe

By Angela Casley
You won’t want to skimp on the chipotle butter. Photo / Babiche Martens

Leeks are in season! Lay all your love on them with this easy meal.

Slow-cooked leeks, what more could you want? Now they are in season, they are on the menu at our place more often than not. Some freshly caught fish on top is delightful.


Serves 4

2 Tbsp butter

2 leeks

Zest and juice of 1 lemon

Salt and pepper, to season

4 x 120g snapper fillets

100g butter, room temperature

1 Tbsp chipotle sauce
  1. Cut the leeks lengthways into quarters, then 4cm pieces.
  2. To make the butter, combine the butter and chipotle sauce. Set aside.
  3. Heat the butter in a large frying pan. Add the leeks and cook over low heat for 10 minutes until softened. Stir through the zest, juice, salt, and pepper. Remove from the pan.
  4. In the same pan, fry the snapper for a few minutes on each side until cooked through.
  5. Serve plated with a bed of leeks, snapper, then a good dollop of butter.

More mid-week meals

For when you’re short on time and want something satisfying.

Decadent asparagus, truffle and gorgonzola pasta. This cheesy pasta celebrates the arrival of asparagus with powerful, indulgent flavours.

Poached fish with fettuccine and a fabulous vegetable broth. This hearty, carby, soupy meal will be a salve to cold winter evenings.

A quiche Lorraine to make again. A fabulous (but not fussy) quiche you can have for breakfast, lunch or dinner.

A make-on-repeat tofu and noodle stir-fry with peanut sauce. This delicious dish is as foolproof as it is versatile.

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