Snapper fillets (or any firm white fillets: groper, gurnard, blue nose, tarakihi, rig, greyboy etc)
50g butter
Smoked paprika
Dried bell pepper granules (optional)
Salt & pepper
Olive oil
Lime juice
Grease baking dish with olive oil.
Slice fillets diagonally with the grain, 1 cm thick and lay, overlapping in a baking dish.
Sprinkle with lime juice and season with salt and pepper.
Dust with smoked paprika and a sprinkle of capsicum.
Dot the top of fish at even intervals with dobs of butter.
Bake in oven pre-heated to 180 C for 20 minutes.
Serve with mash potatoes, stir fry cabbage and winter vegetables.
