Angelakis Weekly Seafood Specials



Snapper: with Creamy Parsley Sauce

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You Need: (Serves 4)

  • 4 large snapper fillets
  • freshly chopped parsly, to serve

Poaching Liquid

  • 3 cups water
  • 3 cups white wine
  • 1 carrot, diced
  • 1 onion, sliced
  • 1 stalk celery, diced


  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh or dry dill
  • 1 teaspoon dijon mustard
  • 1 cup heavy cream



Place poaching liquid in saucepan. Bring to the boil and reduce to simmer. Place snapper into liquid and poach for 8-10 minutes, depending on thickness (8 minutes per inch thick).

Saute garlic in butter until tender. Add heavy cream, dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency.

Place snapper onto a plate, cover with sauce, garnish with freshly chopped parsley/