Virginia Iovine-Turner Cucina Amore www.cucinaamore.co.nz

Let that fresh snapper roll in. It's almost summer and we are going to be blessed with this yummy fish, so boys get those lines out and bring some fish home for cooking.

I was given some snapper the other day and made it the way Momma cooks it; quick, easy and tasty.

Snapper coated in Egg and Parmesan

1 cup plan white flour

5 snapper fillets – cut into desired protons sizes

4 eggs

1/2 cup grated parmesan cheese

1/3 cup milk

Salt and pepper

Lupi light olive oil

Non-stick pan

Beat eggs, parmesan and milk with a little salt and pepper, set aside. Heat pan with a little Lupi light olive oil, coat fillets in flour dust well, dip in egg mixture and cook until golden. Serve with a crisp fresh salad.