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Court and Duncan - Snapper

with Asparagus and Mussel Butter

Prep time: 30 mins    Cook time: 45 mins    Serves: 4


2 bunches asparagus, trimmed, halved

3 tbs olive oil

1 garlic clove, thinly sliced

3 tsp finely grated lemon zest

1 tbs lemon juice

1 cup flat-leaf parsley leaves

4 x 150g skinless snapper filletsMussel Butter

350ml white wine

2 shallots, sliced

500g black mussels, scrubbed, bearded

500g clams, cleaned

100g butter, chopped

Salt and pepper, to season


  1. To make mussel butter, place wine and shallots in a saucepan over medium heat. Simmer for 12-15 minutes or until eschalots are translucent.
  2. Add mussels and clams and cook, covered, for 6-7 minutes or until shells have opened. Remove shells and meat, reserving for another use (see tip, below).
  3. Simmer liquid over medium heat for 8-10 minutes or until reduced by half. Whisk in butter, one cube at a time, until melted and combined. Season and strain.
  4. Cook asparagus in a saucepan of boiling salted water for 2 minutes or until just tender. Drain.
  5. Place 1 tbs of the oil, garlic and lemon zest in a small frying pan over low heat and stir for 2-3 minutes to infuse. Season. Stir in asparagus. Remove from heat and stir in lemon juice and parsley.
  6. Heat remaining oil in a large frying pan over high heat. Season fish all over and add to pan. Cook, holding down with a spatula to keep flat, for 2 minutes. Turn and cook for a further 1-2 minutes or until just cooked through.
  7. Divide fish among serving plates. Add asparagus and mussel butter to serve.