Crispy Snapper with Shaved Fennel, Orange, Goat Chèvre & White Balsamic Salad

Beautiful crispy skin goldband snapper served with a shaved fennel and orange salad, full of herbs, avocado, toasted flaked almonds and goat’s chèvre that’s tossed in a zesty white balsamic dressing.

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.

This is food I could eat every single day.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 10 Mins

Method

1
Place all salad dressing ingredients in a large mixing bowl and whisk together until combined.
2
Toast the almonds in a dry pan over a medium heat until golden. Set aside.
3
Add the orange segments, shaved fennel, mint, parsley, avocado and toasted almonds to the bowl.
4
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.
5
Toss the salad in its dressing and serve alongside the fish. Finish with a crumbling of the toast chèvre and a scattering of extra herbs.