Fish with ginger butter
This fish dish is Asian inspired, and is a lovely meal paired with a side of fresh greens.
- Trim the snapper fillets, wash well, drain and pat dry with paper towels. Season the flour then dip the fillets into it, shaking off any excess.
- Heat one tablespoon of the butter and the pure olive oil in a heavy-bottomed frypan and cook the fillets until they are just cooked through: about a minute on each side should do it. Arrange the fillets on well-warmed plates and keep warm.
- Add the remaining butter, rinsed capers (salted) and ginger (peeled and chopped) to a second pan and cook, stirring rapidly, over medium heat for a minute or two. As soon as the butter begins to turn brown, swirl in the extra-virgin olive oil and chopped chives, then drizzle over the fish.
- Serve with small potatoes, boiled whole, or larger ones thinly sliced and pan-fried, plus any green vegetable you fancy