Adam Liaw’s snapper and mussels with herb butter
A simple herb butter dresses up snapper fillets, with mussels providing additional interest.
Ingredients
3-4 snapper fillets, about 600g in total
1 tbsp vegetable oil
350g mussels
lemon wedges, to serve
herb butter
½ tsp ground turmeric
1 tbsp tarragon leaves, picked
¼ cup parsley leaves, picked, plus extra to serve
1 cup loosely packed basil leaves
1 tbsp flake salt
pepper, to season
250g unsalted butter, softened
Method
Step 1
For the herb butter, combine the ingredients in a food processor and blend to a smooth butter. You should still be able to see chunks of herbs.
Step 2
Place a frying pan on medium heat and add the vegetable oil. Fry the fish skin-down for a few minutes.
Step 3
While the fish is frying, bring a small saucepan of water to a simmer and add the mussels. Remove the mussels as soon as they open and pick the meat out of the shell.
Step 4
Flip the fish and add a few spoons of the herb butter to the pan. Add the mussels and toss to coat in the butter. Place the fish and mussels on a serving plate and spoon the melted butter over the top. Scatter with extra parsley if you like and serve with lemon wedges.
Adam’s tip: To guarantee not overcooking fish, I use a thermometer. I cook it to an internal temperature of about 45C in the pan, then remove and rest it.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-snapper-and-mussels-with-herb-butter-20250128-p5l7tw.html