Creamy Lemon Snapper Fettuccine Recipe

Creamy Lemon Snapper Fettuccine

• 4 snapper fillets
• 1Tbsp self-raising flour
• Salt and pepper
• 30g butter
• 3 cloves garlic, finely chopped
• 1 ½ tsp whole grain mustard
• ½ lemon, squeezed
• 1 ¼ cups chicken stock
• ¾ cup cream
• ½ tsp fresh thyme, chopped
• ½ tsp flat leaf parsley, chopped plus extra for garnish
• ¾ cup grated parmesan cheese
• 1 packet of fettuccine pasta

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1) Bring a large pot of water to the boil for the pasta.
2) Pat dry the fish fillets, season with salt and pepper, then lightly dust with self-raising flour.
3) Add your fettuccine to the boiling water and cook for 10 minutes or until al dente. Drain and set aside.
4) In a large saucepan, melt the butter over medium heat. Add the garlic while stirring for 10 seconds, then add the remaining ingredients except for the parmesan cheese.
5) Bring the sauce to a simmer, then add the parmesan cheese and let it simmer for 2-3 minutes until the sauce starts to thicken. Add salt and pepper to taste and adjust with lemon juice to your liking.
6) Add ¼ - ½ of your fettuccine to the creamy lemon sauce and toss to coat.
7) Heat 1Tbsp of butter in a large saucepan on high heat. When the butter just starts to brown, add your fish fillets and cook for two minutes or until golden in colour, then turn, and leave until the fish is cooked through.
8) Place your creamy lemon fettuccine in a bowl and place your fish fillet on top. Drizzle a Tbsp or two over the fish and sprinkle with any left-over parsley.

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