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
- 1For 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.
- 2Heat 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.
- 3Heat 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.
- 4Toss 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.