•  1 tablespoon olive oil
•  30g butter
•  2 x 500g whole snappers, cut into cutlets+
•  sea salt and cracked black pepper
•  2 cloves garlic, sliced
•  2 bay leaves
•  4 sprigs tarragon
•  ½ cup (125ml) dry white wine
•  1 ½ cup (375ml) fish stock
•  1 lemon, peeled and sliced

  Heat the oil and butter in a large non-stick frying pan over high heat. Sprinkle the fish with salt and pepper and add to the pan with the garlic, bay leaves and tarragon. Cook for 5 minutes or until the fish is browned. Add the wine and cook for 1 minute. Add the stock and cook for 5 minutes or until the fish is cooked through. Stir through the lemon to serve. Serves 4.

  + To make snapper cutlets, use a large sharp knife or cleaver to remove the fish head and tail and discard. Chop the fish through the bone to get 4 cutlets. You can ask your fishmonger to do this or buy 8 cutlets instead.