Pan seared snapper and caramelised leek

You can’t beat leeks when they’ve been cooked low and slow. That is unless they’re served with crispy seared snapper! Delicious on its own or when served alongside your favourite way to have potatoes.
Serves: 4 Prep time: 10 minute Cooking time: 25 minutes
Skill level: Easy As Dietary: GF
INGREDIENTS
2 Tbsp Pams pure butter
1 large leek, finely sliced
1 lemon
¼ cup olive oil
2 Tbsp white wine vinegar
1 tsp Pams caster sugar
¾ cup parsley, roughly chopped
4 snapper fillets
METHOD
Melt the butter in a large frying pan over low-medium heat. Add leek, lemon zest, salt and pepper. Sauté for 10-15 minutes or until the leek is tender and caramelised.
Make the vinaigrette dressing by combining olive oil, white wine vinegar, sugar and half of the parsley. Season with salt and pepper to taste and set aside.
Bring a generous drizzle of oil to medium-high heat in a large frying pan. Pat the snapper dry with a paper towel and season both sides with salt and pepper. Sear the snapper for 3-4 minutes on each side or until golden brown and cooked through.
Divide the leeks amongst plates and top with a snapper fillet. Drizzle the vinaigrette dressing over the top and sprinkle over the remaining parsley.
Cut the lemon into wedges and serve alongside the snapper if desired.
Top tip: The snapper will naturally release from the pan once it is cooked and golden brown, so be sure to leave it undisturbed until it's ready. You’ll be able to tell it’s done if it can be easily flaked with a fork.
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