Pan-fried snapper with lemon butter

Ingredients

80 g	Butter
¼ cup	Pine nuts
4	Snapper fillets, approx 150g each, pin-boned (Main)
2	Lemons, for 2 tsp finely grated rind and wedges to serve
80 g	Baby spinach
200 g	Green beans, blanched

Directions

1. Heat a large non-stick frying pan over high heat. Add the pine nuts and cook for 12 minutes or until golden. Remove from the pan and set aside.
2. Reduce the heat to medium, add 1/4 of the butter and the snapper to the pan and cook for 3-4 minutes each side or until golden and cooked through. Add the remaining butter and lemon rind to the pan and cook for a further 30 seconds or until the butter has melted.
3. To blanch green beans, place the beans in a heatproof bowl and pour over boiling water. Allow to stand for 12 minutes or until bright green and tender, then drain.
4. Serve snapper with the baby spinach, beans, lemon wedges and pine nuts and spoon over the butter sauce.