Olive Crusted Snapper with Egg Mayonnaise

, from Issue #41. August, 2015
Photography by Aaron McLean.
Olive Crusted Snapper with Egg Mayonnaise

Serves: 4


500 grams snapper fillets or other firm white fish
10 green olives pitted and finely chopped
finely grated zest 1 lemon
2 tablespoons chopped parsley
½ cup panko crumbs
1 egg, lightly beaten
sea salt and freshly ground pepper
olive oil for cooking

2 eggs, hard boiled, peeled and roughly chopped
½ cup mayonnaise
juice 1 lemon
salad leaves to serve


Fish: Cut the snapper into 5 cm pieces. Combine the olives, lemon zest, parsley and panko crumbs in a bowl with a good grind of pepper.

Put the egg in a separate dish and season. Dip the fish pieces in the egg then in the crumb mixture, pressing it on gently to adhere and set aside until ready to cook.

Mayonnaise: Combine the chopped egg, mayonnaise and lemon juice in a bowl and season generously.

To cook: Heat a little olive oil in a non-stick sauté pan and cook the fish for 2-3 minutes each side until golden and just cooked through. Drain on kitchen towels.

To serve: Place the fish on plates and serve with the egg mayonnaise and salad leaves. 

Pantry note:
Panko crumbs: These flakey Japanese dried bread crumbs create a deliciously crunchy crust. They are readily available from good supermarkets or Asian food stores.