Fast Recipes

Sicilian snapper with zucchini, mint and pistachio nuts

Get that sought-after crisp skin every time with this trick.

By Max Adey
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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.


  • 4 zucchini, thinly sliced lengthways on a mandoline
  • 2 tbsp olive oil, plus extra for frying
  • 1 cup mint (firmly packed)
  • 1 golden shallot, thinly sliced on a mandoline
  • 35 gm pistachio nuts, coarsely chopped, plus extra to serve (¼ cup)
  • 4 snapper fillets, such as ruby snapper (about 180gm each), skin on
Currant and anchovy dressing
  • 2 tbsp currants
  • 80 ml extra-virgin olive oil (⅓ cup)
  • 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


  • 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.