Mix all the spices together and then stir in avocado oil and lemon juice to make a paste.
In a shallow vessel, coat both sides of the fish in the marinade and place in fridge for at least an hour
Heat butter in a non-stick pan over med-high heat.
Add snapper fillets to pan with all the marinade.
Cook about 4 minutes per side, depending on the thickness.
Serve immediately, along side a generous portion of vegetables. In this case we had pre-roasted cauliflower, asparagus, carrots and zucchini in turmeric, olive oil and lemon juice.
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