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Photo of Snapper with dill avocado cream by WW

Snapper with dill avocado cream

2
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
This tasty avocado cream is made with cream cheese, avocado, garlic, fresh dill and lemon juice and goes perfectly on white fish.

Ingredients

Light cream cheese

50 g, at room temperature

Avocado

½ small, mashed

Garlic

½ clove(s), crushed

Fresh dill

2 tbs, chopped, plus extra sprigs to garnish

Lemon juice

1 tbs

Snapper, raw

600 g, (4x150g fillets)

Lemon(s)

1 medium, wedges to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Combine cream cheese, avocado, garlic, dill and juice in a bowl. Season with salt and pepper.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook fish, for 2–3 minutes. Turn and cook for 2–3 minutes or until just cooked through.
  3. Top fish with avocado cream and extra dill. Serve with lemon wedges.

Notes

SERVING SUGGESTION: Steamed sugar snap peas, plus sweet potato wedges. To make wedges, preheat oven to 220°C or 200°C fan-forced. Lightly spray wedges with oil and bake for 45 minutes or until golden and tender. TIP: You can use any firm white fish fillets for this recipe, such as ling, blue eye trevalla, snapper or flathead.

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