19/05/2026
Sometimes the best seafood dishes are the simple ones done really well.
We loved seeing this snapper recipe from Declan Cleary using fresh fish, beurre blanc and a handful of good ingredients to bring it all together.
Phil and Declan always enjoy talking seafood, recipes and produce, so itâs nice seeing fresh local fish treated with this much care.
Ingredients:
1 whole snapper (filleted)
1/2 cup white wine vinegar
1/2 finely diced onion
250g Western Star butter, cubed
Parsley, finely chopped
Juice of 1/2 lemon
2 tbsp capers
Method:
Add onion and vinegar to a saucepan and reduce by half. Strain and keep the liquid.
On very low heat, slowly whisk in butter until emulsified.
Add parsley, capers and lemon juice to taste.
Pan sear snapper skin side down until golden and crisp, around 4â5 minutes.
Serve with generous spoonfuls of beurre blanc.
Thanks Declan for sharing your creativity with us. If you donât already follow along, his recipes are always worth a look.