AT A GLANCE
The key to beautifully crisp skin on the fish is to weight the fish in the pan with a heavy saucepan - place a sheet of baking paper on the fillet before placing the saucepan on top.
|01||For currant and anchovy dressing, soak currants in boiling water for 5 minutes, then drain, coarsely chop and combine in a bowl with remaining ingredients and season to taste.|
|02||Heat a char-grill pan or barbecue to high heat. Drizzle half the zucchini with the 2 tbsp olive oil, season to taste and grill in batches until charred on one side (1 minute). Transfer to a bowl, cool briefly, then add mint, shallot, pistachio nuts and remaining zucchini.|
|03||Heat a splash of oil in a large frying pan over high heat, add snapper skin-side down, top with baking paper, weight with a heavy pan, and fry until skin is browned and crisp (2-3 minutes). Turn and fry until just cooked (1 minute). Remove from pan and rest for a minute.|
|04||Toss salad with half the dressing, season and arrange on plates with snapper. Drizzle with remaining dressing, scatter with extra pistachio nuts and serve with lemon wedges.|