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SNAPPER RECIPE

Roasted Snapper Fillets with Champagne & Dill Sauce on Spinach Fettuccine tossed with Prawns.

 Recipe by.....
  

    4 Fillets (Boneless) of Westernport Bay or Port Phillip Bay Snapper Skin Off.
    Olive Oil

  Sauce: 1 cup Champagne
1 cup Cream
3 teaspoons Butter
Zest of ½ Lime
½ Lime Juice
Dill Picked
Mix together 1 teaspoon corn flour with 1 teaspoon water.
 		 Place Champagne & Cream in pan & simmer for 5 minutes, add Butter, Lime Zest & Juice, add Corn Flour mix & simmer stir till sauce will coat the back of the wooden spoon.
Turn off heat & add Dill, season to taste & let sit. 		 
  200gm Fettuccine Cooked
16 Green Prawns peeled cut in half length ways 
 
  Method : Brush Snapper Fillets all over with Olive Oil.
Place on baking tray
Cook in Oven at 220c till flesh is just firm, do not over cook. Thick fish fillets around 11 minutes.
Toss Prawns in olive oil over medium heat for 1-2 Minutes, add Pasta, season & cook till Pasta is warm.
Fresh Garlic is a good option to add.

Place Pasta on the Plate, top with Snapper Fillets then coat with the Sauce, garnish with Dill Sprigs & Lime Segments & Enjoy!