Snapper with dill avocado cream
Light cream cheese
50 g, at room temperature
½ small, mashed
½ clove(s), crushed
2 tbs, chopped, plus extra sprigs to garnish
600 g, (4x150g fillets)
1 medium, wedges to serve
2 x 3 second spray(s)
- Combine cream cheese, avocado, garlic, dill and juice in a bowl. Season with salt and pepper.
- 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.
- Top fish with avocado cream and extra dill. Serve with lemon wedges.