- Portion the Snapper fillets into two even sized servings.
- Cut the potatoes into even sizes, boil in salted water until cooked through.
- Snap the ends of the asparagus and discard the stalk end, keeping the head and majority of the spear.
- If the asparagus is large and the skin is a little coarse then peel the skin off the asparagus (this happens late in the asparagus season).
- Cut the lemon into wedges.
- Lightly drizzle 10 – 15ml of olive oil on the tomatoes, season with salt and pepper, cook in a pre heated oven (175°C) for 4 to 5 minutes or until the skin is just starting to crack.
- Heat two fry pans.
- In one pan cook the potatoes in 10ml of rice bran oil and 10gm of butter, once they have colour from the cooking put aside in a warm part of the kitchen (usually beside the oven) on a plate lined with paper towels.
- Wipe the pan out with a paper towel and put back on the heat, add 15ml of olive oil and 10gm of butter. When the butter is melted and starting to bubble add the asparagus and a little seasoning and saute until cooked to your liking.
- In the second pan heat 15ml of rice bran oil, heat until the oil is almost smoking hot, season the Snapper with salt and carefuly place it in the pan. Cook the fillets about 70% through on the first side then turn the fillets over reduce the heat. The fish will cook all the way through in the residual heat of the pan. Add a squeeze of lemon juice over the fish just before it has finished cooking.
- If the fillets of Snapper are thick and you do not feel comfortable cooking the fish all the way through in the pan, once you have sealed the fish in the pan put the pan in the oven at 175°C and cook until done.
- Remove the fish from the pan, add 20gm of butter, lemon juice and the parsley to the pan. Quickly heat and this will become your sauce for the dish.
- Plate the potato first, then the asparagus, the tomato then the fish last. Add the sauce from your pan then a slice of lemon on the plate and you are finished.