Name: Snapper with Nut Brown Butter And Wilted Lettuce Leaves
Ingredients: 500 g Snapper; filleted with skin; ; on; Salt and pepper; 1 tb Olive oil; 150 g Butter; Chopped fresh herbs of your choice; (optional); 2 Lemons; Mixed lettuce leaves; 4 tb Cerebos Peach Chutney

We are justified by faith alone, as the Reformers taught, but not by a faith that is alone. To truly receive the words of God is to intentionally, through a joyous faith in our crucified and resurrected Lord and active reliance upon His Spirit, obey them. Consider that if exposure to God’s word in the spoken gospel and the written Scriptures doesn’t soon change your behavior (even if slower than you might hope), if the transformation of your inner person does not extend to your outer life, you may well be wandering in the dream of those who never knew Him (Greg Morse).

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CATEGORY	CUISINE	TAG	YIELD
		Jude3	1	servings

INGREDIENTS

500	g	Snapper; filleted with skin
		; on
		Salt and pepper
1	tb	Olive oil
150	g	Butter
		Chopped fresh herbs of your choice; (optional)
2		Lemons
		Mixed lettuce leaves
4	tb	Cerebos Peach Chutney

INSTRUCTIONS

Season the fish with salt and freshly ground pepper.
Heat the olive oil in a frying pan and saut. the snapper in the pan for
about 30-40 seconds on each side.
Add 50g of the butter and, if desired, some chopped fresh herbs. Saut. for
a further 10 seconds.
Remove the fish and leave to one side.
Place the pan back on the heat. Add remaining butter and melt until it
starts to foam and is slightly brown around the edges.
Add the juice of the lemons. Stir.
To wilt the lettuce leaves, place some of the nut brown butter in a
separate pan and heat.
Take a couple of good handsful of the lettuce leaves and add to the pan.
Toss quickly for a few seconds.
To serve place the wilted lettuce leaves on a plate, lay the fish on top
and finish with the Cerebos Peach Chutney.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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