Snapper with Black Olives and Basil Butter

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

Basil Butter:
7 tablespoons unsalted butter
1 ounce pitted black olives, roughly chopped
3 cloves garlic, finely chopped
1 tablespoon fresh lemon juice
A handful of fresh basil leaves, roughly chopped
2 anchovy fillets, roughly chopped
Salt and ground black pepper to taste

8 ounces red snapper fillets
Splash of olive oil

Cooking Directions:

1. To Make the Basil Butter: Put the butter, olives, garlic, lemon juice, basil and anchovies into a food processor, season with salt and pepper, and blend until smooth. Wrap the butter in cling film (plastic wrap) and chill.
2. Place the snapper onto the broiler pan, brush with a little olive oil and cook for 4 to 6 minutes.
3. Place a dollop of the chilled basil butter on top of each fillet and place back under the broiler until the butter begins to melt. Serve with seasonal greens.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.