King Snapper, Prawns and Linguini

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READY IN: 15mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Method: Lightly oil and season the fish and prawns.
  • Using a non stick pan on a medium heat (about 60 per cent hot) cook the fish, firstly with the skin side down for approximately 3.5 minutes and flesh side down for 1.5 minutes.
  • Cook the fish until it's only just gone white all the way through.
  • Add prawns to pan when fish is almost cooked.
  • Add prawns, fresh parsley, and sauce to boiled linguini and serve the fish on top.
  • Sauce: Simmer wine in saucepan until it reduces to half its original volume.
  • Turn to low heat, and whisk constantly while adding chilled diced butter (if doing a large quantity, add the butter gradually so that the temparature of the sauce is reasonably constant).
  • Don't stop stirring, and don't have the pan too hot.
  • Add a good squeeze of lemon.
  • The sauce should look golden and creamy when done.
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