Snapper in Greek Yogurt Sauce

The Greek yogurt keeps this fish succulent for a melt-in-your-mouth meal. It goes very well with roasted new potatoes and a spinach salad.

• 1 tbsp unsalted butter
• ½ cup red onion, thinly sliced
• 1 cup celery, diced
• 2 tsp lime zest
• 1 ½ cups Greek yogurt
• 2 cups fresh breadcrumbs
• ½ tsp sea salt
• ¼ tsp ground black pepper
• ½ tsp fresh dill, roughly chopped
• 4 large snapper steaks
• 4 pieces of foil (12 inch square)

INSTRUCTIONS

1. Preheat the oven to 450°F. In a large frying pan melt the butter.
2. Add the onion and celery, and cook over medium heat for about 4 minutes or until the onions become tender.
3. Remove the pan from heat, and stir in the zest, yogurt, breadcrumbs, salt, pepper and dill.
4. Cut 4 pieces of foil 12-inches square, and place a fish steak onto each piece.
5. Spoon the yogurt mixture over each piece of fish until they’re thoroughly coated.
6. Tightly seal the foil edges, and place them on a baking sheet. Bake in the oven for 30 minutes.