Name: Snapper with broccolini and nori-miso butter
Yield: 4
Ingredients: 525 gm (3 bunches) broccolini, trimmed; 2 tsp sesame oil; 4 pink snapper fillets (about 180gm each), skin on, pin-boned; Grapeseed or other neutral-flavoured oil, for drizzling; 1 spring onion, cut into julienne; Lemon wedges, to serve; Nori-miso butter; 2 nori sheets; 2 tbsp roasted sesame seeds; 150 gm unsalted butter, softened; 30 gm shiro (white) miso paste; 2 tsp finely grated ginger; Finely grated rind of 1 lemon

Miso butter is good, but miso butter with roasted nori, sesame and ginger is better. It works wonders with pan-fried snapper here, but serve it with any kind of fish, or on steak or roasted vegetables.

Ingredients

525 gm (3 bunches) broccolini, trimmed

2 tsp sesame oil

4 pink snapper fillets (about 180gm each), skin on, pin-boned

Grapeseed or other neutral-flavoured oil, for drizzling

1 spring onion, cut into julienne

Lemon wedges, to serve

Nori-miso butter

2 nori sheets

2 tbsp roasted sesame seeds

150 gm unsalted butter, softened

30 gm shiro (white) miso paste

2 tsp finely grated ginger

Finely grated rind of 1 lemon

Method

1.For nori-miso butter, gently toast nori sheets over an open flame until crisp (5-10 seconds). Cool briefly (1-2 minutes), then tear into pieces and transfer to a food processor. Process until finely chopped (1-2 minutes), then combine with remaining ingredients in a small saucepan over low heat and heat gently to melt butter. Keep warm.

2.Cook broccolini in a large saucepan of boiling salted water until tender (2-3 minutes). Drain, toss with sesame oil and season to taste.

3.Heat a large non-stick frying pan over medium-high heat. Pat snapper dry with paper towels, then drizzle with grapeseed oil and season to taste. Add to pan skin side-down, top with a piece of baking paper, weight with a heavy pan, and fry until skin is crisp (2 minutes). Turn over and fry until snapper is just cooked through (1-2 minutes). Divide broccolini and snapper among plates, spoon over nori-miso butter, top with spring onion and serve with lemon wedges.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Recipe / styling by Lisa Featherby

Ingredients

Method

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