Crispy-Skinned Snapper with a Spring Salad
Photography by Manja Wachsmuth.
Top this beautiful crispy fish with an abundance of healthy greens for a gorgeous, light spring dinner.
Serves: 4
INGREDIENTS
4 fillets skin-on snapper
olive oil and butter, for cooking
Salad
2 slim zucchini, sliced into thin rounds
2 cups frozen broad beans, blanched and peeled
1 cup frozen peas, blanched
1 tablespoon lemon juice
2 tablespoons olive oil, plus extra to drizzle
sea salt and ground pepper
To serve
200 grams purchased hummus
micro herbs
METHOD
Season the fish with salt and pepper. Heat a little oil in a large sauté pan then add a knob of butter. Place the fish skin-side down, then place another sauté pan or saucepan on top to keep the fish flat. Cook for 3–4 minutes until the skin is golden and crisp. Turn over and cook for another 1–2 minutes. Cooking time will depend on the thickness of the fish fillets.
Salad: Toss everything together in a bowl and season with salt and pepper.
To serve: Spread a layer of hummus on each plate then top with the fish and salad. Scatter over the micro leaves and drizzle with a little olive oil.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.