Fast Recipes

Sicilian snapper with zucchini, mint and pistachio nuts

Get that sought-after crisp skin every time with this trick.
Sicilian snapper with zucchini, mint and pistachio nutsBen Dearnley

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.


Currant and anchovy dressing


1.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.
2.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.
3.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.
4.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.

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