Simple Butter Poached Snapper with Brown Rice and Greens

Butter Poached Snapper with Brown Rice, Greens & Beans: A Nourishing Dinner for Healing and Strength

Butter poached snapper is gentle on the stomach, easy to chew, and packed with nourishing protein to support healing and build strength. This light, healthy dinner is perfect if you’re recovering, need something soothing yet satisfying, or simply want a protein-rich meal to support your energy.

Beans add fibre and folate, helping to keep digestion comfortable while supporting skin repair from within. Spinach and brown rice bring iron for energy, alongside magnesium and fibre to gently support tissue healing and reduce inflammation naturally.

If you’re looking for a simple, gut-friendly dinner that’s easy to digest and nourishing, this butter poached snapper with brown rice, greens, and beans makes a balanced, satisfying plate you can enjoy any night of the week.

Butter poached snapper with rice and greens - recipe by Rosie Eyre

Serves 2 People

Takes 20 minutes

1 white onion, peeled and sliced

250g Green beans, trimmed

2 x Snapper Fillets (around 125-150g each)

Pepper

Salt

50g Butter

1 cup milk

1 cup water

1 packet (250g) precooked brown rice (same as this one)

60g Spinach

Lemon, quartered (optional)

1.     Season snapper fillets with salt and pepper, set aside.

2.     Heat large frying pan, medium heat, add good drizzle of olive oil, add onion and fry for 2-3 minutes until soft and fragrant. Add butter and allow to melt.

3.     Add green beans, milk, water into pan. Bring to the boil.

4.     Once the liquid is boiling, add the snapper fillets, reduce the heat to a gentle simmer, and cover with a lid. Cook for 5–7 minutes, or until the snapper turns white and flakes easily with a fork. The beans should be al dente—tender but with a slight bite.

5.     Take off heat and remove beans and snapper from pan.

6.     Heat rice according to packet instructions, once heated up, pour into medium bowl, stir spinach through rice until wilted.

7.     Serve up on plates, rice and spinach, beans and top with snapper, drizzle a delicious poaching liquid over the top. Serve up with lemon wedges.