Crispy Snapper with Buttery Greens & Kipfler Potato

I’m convinced that some of the best recipes I’ve made come from clearing out the fridge – I love the challenge of utilising the simple ingredients I have left at the end of the week to make a delicious meal, and so this dish was born!

A simple, yet delicious crispy skinned snapper, served on a bed of buttery sautéed leeks, zucchini and peas with anchovies, sage and loads of lemon for zing.

These are my top tips for achieving perfect and even crispy skin every time:

1. Start it off in a cold pan which extends the cooking time and prevents one side from burning.
2. Place a fish weight (or heavy saucepan) on top to ensure the entire surface area of the skin makes contact with the base of the pan.
3. Cook the fish on the skin side for the longest, then cook on the other side for about a minute or two.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 15 Mins

Method

1
Boil the kipfler potatoes in a large pot of salted water until tender. Drain through a colander. Cut into the thirds, then set aside.
2
Meanwhile, heat half of the olive oil in a non-stick heavy based pan over a medium-low heat. Add the leeks, cooking until they soften and turn opaque (about 3 minutes). Next, add the zucchini and peas. Once they start to colour ever so slightly, add the anchovies, garlic, sage and butter to the pan, stirring until the anchovies have reduced and the butter begins to turn golden. Turn off the heat and add the lemon zest, lemon juice, kipfler potatoes, spring onion and season with salt and pepper to taste. Toss well, then set aside.
3
Pat the fish dry with a paper towel and sprinkle both sides with salt and pepper. In a cold nonstick pan, add one tablespoon olive oil. Place the snapper skin side down and turn on to a medium heat, heating the pan gradually until the fish begins to cook. Once you hear the fish sizzling, place a fish weight or heavy saucepan on top. Carefully flip the fish after 4-5 minutes, ensuring that the skin is crispy (depending on the thickness you may need to cook a little longer). Cook on the other side for about a minute or two before removing from the pan and plating.
4
Plate the snapper on a bed of the sautéed greens with a few kipfler potatoes. Serve alongside a wedge of lemon and finish with a little extra olive oil. Serve immediately.