Pan Fried Snapper with Creamy Sauce

Serves 2


2 x 200 gm Snapper Fillet
1 Onion Diced
1 Carrot Grated
6 Button Mushrooms Sliced
1 Tomato Diced
2 Tablespoons White Wine or Vegetable Stock
2 Teaspoon Minced Garlic
1/2 Cup Cream


Season snapper with salt & pepper. Heat pan to a medium heat with a teaspoon of vegetable oil. Pan fry fish filler skin side down until golden brown. Turn & finish cooking fish.


Saute onion, carrot & mushroom until softened. Add garlic & white wine or stock & stir for 2 minutes.

Add tomato & Stir for 1 minute add cream & simmer for 3 minutes.

Pour over fish & serve immediately.