Sicilian snapper with zucchini, mint and pistachio nuts

AT A GLANCE

  • Serves 4 people

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.

  • 4 zucchini, thinly sliced lengthways on a mandoline
  • 2 tbsp olive oil, plus extra for frying
  • 1 cup (firmly packed) mint
  • 1 golden shallot, thinly sliced on a mandoline
  • 35 gm (¼ cup) pistachio nuts, coarsely chopped, plus extra to serve
  • 4 snapper fillets, such as ruby snapper (about 180gm each), skin on
  •  
  • Currant and anchovy dressing
  • 2 tbsp currants
  • 80 ml (⅓ cup) extra-virgin olive oil
  • 2 tbsp baby salted capers, rinsed and coarsely chopped
  • 3 anchovy fillets, finely chopped
  • 1 small garlic clove, crushed
  • ½ tsp dried chilli flakes
  • Finely grated rind and juice of ½ lemon, plus lemon wedges to serve
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.

Topics:

MINT, PISTACHIO, FAST, ZUCCHINI, MAIN, SNAPPER

Recipe:

MAX ADEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2017

Oct 2017

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