Pan-Seared Snapper with Kumara and Lemon Myrtle Butter
Delicately seared New Zealand snapper fillets served on a bed of roasted kumara and topped with a fragrant lemon myrtle-infused butter sauce. This seafood recipe, ready in about 45 minutes, pairs Snapper fillets, Kumara (sweet potato), Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets, about 6 oz each Snapper fillets
- 2 medium, peeled and cut into 1/2-inch cubes Kumara (sweet potato)
- 4 tbsp Unsalted butter
- 1 tsp Lemon myrtle leaves (dried ground)
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Fresh lemon juice
- 2 tbsp chopped, for garnish Fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed kumara (about 2 medium) with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25-30 minutes until tender and golden, turning halfway through.
- Step 2: While kumara roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 snapper fillets (6 oz each) with 1/2 tsp salt and 1/2 tsp black pepper. Sear the fillets skin-side down for 4 minutes until skin is crisp, then flip and cook 2-3 minutes more until cooked through.
- Step 3: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 1 tsp ground lemon myrtle and 1 tbsp fresh lemon juice. Keep warm.
- Step 4: Plate the roasted kumara cubes, top with the snapper fillets, then drizzle with the lemon myrtle butter. Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Pan-Seared Snapper with Kumara and Lemon Myrtle Butter take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Snapper with Kumara and Lemon Myrtle Butter?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Snapper with Kumara and Lemon Myrtle Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Snapper with Kumara and Lemon Myrtle Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What should I serve with Pan-Seared Snapper with Kumara and Lemon Myrtle Butter?
Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
