4 tablespoons butter, softened
1 onion, finely diced
1 tablespoon Pacific Harvest Lemon Kelp Seasoning
1/4 cup finely chopped coriander leaves
4 x 175 gram snapper fillets
1 tablespoon vegetable oil
lemon wedges

Put 1 tablespoon butter in a frying pan over medium heat and add the diced onion. Saute until the onion is soft and lightly golden. Remove from the heat and set aside. Rinse the snapper fillets in cold water and pat them dry with paper towels. Sprinkle them with the lemon kelp seasoning. Heat the oil in a frying pan over high heat and add the snapper fillets, skin-side down. Fry for several minutes until the skin is lightly brown, then flip the fish over and cook the other side for a further 2 to 3 minutes, depending on the thickness of the fillets. Serve with the onion and coriander on a bed of steamed green vegetables.