Pan fried snapper with brussel sprouts, garlic and Pancetta matched with Crossroads Milestone Series Chardonnay 2013

Ingredients - serves one

  • 160g Portion of snapper
  • 1 Cup Brussels sprout shredded
  • 60g Smoked pancetta, diced
  • 2 Tbsp. Butter
  • 1 Tbsp. Olive oil
  • 1 clove Garlic minced
  • 1 Tbsp. Onion diced
  • 2 Tbsp. Cream
  • Sea Salt
  • Pepper

Master tip:

Brussels sprout cooked like this are amazing. Slice them in half 1st, then slice them nice and evenly by hand or on a mandolin and they will cook more evenly.


  1. Cook the diced pancetta until crispy, set aside on a paper towel.
  2. Melt 1 tbsp. of butter and add onions and garlic, sweat without colour.
  3. Add in the sprouts and pancetta, cook over medium heat until the sprouts are tender. Add in cream and season.
  4. Heat a non-stick pan over high heat, season the snapper and place skin side down in the pan. Cook until 2/3rds cooked and golden in colour, turn over and cook for a further 1-minute.
  5. Place the sprouts under the snapper and garnish with pea shoots.

Josh Emett Master Match Horizontal Rule