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Snapper with butternut pumpkin and orange brown butter sauce
Snapper with butternut pumpkin and orange brown butter sauce
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate pan-seared snapper with Curtis Stone's flavorful Orange Brown Butter Sauce.
Ingredients:
  • 1kg butternut pumpkin, sliced crossways into 1cm-wide slices and halved
  • 75.08 gm olive oil
  • 4 snapper fillets, skin on (120-150g each) or larger fillets, cut into 120-150g portions, skin scored
  • 80g butter
  • 1/3 punnet fresh sage leaves
  • 1 shallot, very thinly sliced
  • 42.00 gm fresh orange juice
  • 5.30 gm fresh lemon juice
  • 1 tsp fine orange zest
Instructions:
  • Preheat your oven to 230C (210C fan-forced) and line a heavy baking tray with baking paper, placing the rack in the centre of the oven.
  • Coat pumpkin with 2 tablespoons of oil in a large bowl, ensuring each slice is well-seasoned with salt and pepper. Arrange pumpkin slices in a single layer on a lined tray. Roast for 30 minutes, flipping halfway through, until tender and caramelized.
  • Preheat a large non-stick frying pan over medium-high heat. Add the remaining oil. Place the snapper fillets in the pan, skin-side down. Cook for 4 minutes until the skin is crispy and the fish is almost cooked through. Flip the fish and cook for 1 more minute until fully cooked. Serve the fish on 4 plates to keep warm.
  • For the orange brown butter sauce: In a heavy frying pan over medium-high heat, melt the butter until it turns golden brown and the foam disappears, about 3 minutes. Quickly fry the sage leaves until crispy, about 30 seconds. Remove the sage with a slotted spoon. Take the pan off the heat and mix in the shallot, orange juice, lemon juice, and orange zest.
  • Plate the pumpkin alongside the fish, then top with fresh sage leaves and generously drizzle with the sauce.

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