Sicilian snapper with zucchini, mint and pistachio nuts

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2017

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