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
4zucchini, thinly sliced lengthways on a mandoline2 tbspolive oil, plus extra for frying1 cup (firmly packed)mint1golden shallot, thinly sliced on a mandoline35 gm (¼ cup)pistachio nuts, coarsely chopped, plus extra to serve4snapper fillets, such as ruby snapper (about 180gm each), skin onCurrant and anchovy dressing2 tbspcurrants80 ml (⅓ cup)extra-virgin olive oil2 tbspbaby salted capers, rinsed and coarsely chopped3anchovy fillets, finely chopped1small garlic clove, crushed½ tspdried chilli flakesFinely grated rind and juice of ½ lemon, plus lemon wedges to serve
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.
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.
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.
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.