Name: Almond-crusted snapper with buttermilk dressing and summer slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 50 gm parmesan, chopped; 250 gm natural almonds; 50 gm (1/3 cup) cornflour; 1 egg, lightly beaten; 1 tbsp Dijon mustard; 4 snapper fillets (about 180gm each), skin on; Vegetable oil, for shallow-frying; Buttermilk dressing; 60 ml (1/4 cup) buttermilk; 2 tbsp extra-virgin olive oil; 2 tbsp white wine vinegar; 1 tbsp honey; 1 tsp Dijon mustard; Summer slaw; 1 baby fennel, thinly sliced on a mandolin; 1 Lebanese cucumber, thinly sliced lengthways on a mandolin; 200 gm each green and yellow butter beans, thinly sliced on an angle; ½ cup each (loosely packed) mint and parsley, coarsely chopped

A golden almond crust encases perfectly flaky snapper in this gluten-free version of crumbed fish; and a raw summer slaw of beans, fennel and cucumber doused in buttermilk dressing keeps everything light and nutritious.

Ingredients

50 gm parmesan, chopped

250 gm natural almonds

50 gm (1/3 cup) cornflour

1 egg, lightly beaten

1 tbsp Dijon mustard

4 snapper fillets (about 180gm each), skin on

Vegetable oil, for shallow-frying

Buttermilk dressing

60 ml (1/4 cup) buttermilk

2 tbsp extra-virgin olive oil

2 tbsp white wine vinegar

1 tbsp honey

1 tsp Dijon mustard

Summer slaw

1 baby fennel, thinly sliced on a mandolin

1 Lebanese cucumber, thinly sliced lengthways on a mandolin

200 gm each green and yellow butter beans, thinly sliced on an angle

½ cup each (loosely packed) mint and parsley, coarsely chopped

Method

For buttermilk dressing, combine all ingredients in a jug, season and whisk to combine; refrigerate until ready to serve.

Process parmesan in a food processor until finely chopped. Add almonds and process until coarse crumbs form; transfer to a shallow bowl. Place cornflour in a separate shallow bowl and season generously. Combine egg, mustard and 1 tbsp water in a shallow bowl and whisk to combine. Dust snapper evenly in cornflour, shake off excess, then dip into egg mixture. Press into almond mixture, coating evenly. Place on a baking tray lined with baking paper.

Heat 1cm oil in a large frying pan over medium-high heat until shimmering. Shallow-fry snapper, in batches, turning once, until golden and just cooked (6-8 minutes). Drain on paper towel and season.

For summer slaw, combine all ingredients in a large bowl. Dress with half the dressing and season.

Divide summer slaw and snapper among plates and drizzle with extra dressing to serve.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Vivien Walsh

Ingredients

Method

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