"supper snaps: real food meal inspiration in a few snaps"
I thought I would start a new little series. Snaps of our suppers. I will still continue the real food series however hopefully this will mean I can share a little more food love with you more often.
A lovely fillet of wild snapper, cooked in a little butter, water and slices of lemon with a lid on over a gentle heat. Once cooked, sprinkle with chopped dill, some capers, more butter slices of lemon.
Serve with some sautéed mushrooms (in garlic and butter), potatoes (I had some parboiled in the fridge), lemon peel, some parmigiano reggiano (or a rind), lots of butter and sea salt, a dollop or two of cream to finish and some steamed asparagus thrown in at the end.