Try out this crispy-skinned snapper recipe for a burst of delicious flavours!
Difficulty level: Easy
Kleenheat sizzle: Fresh
2 (about 300g each) Australian Skin-On Snapper Fillets, halved
4 tbs extra virgin olive oil, divided
1 lemon, rind finely grated, juiced
2 tbs finely chopped shallots
150g snow peas, strings removed, thinly sliced lengthways
60g baby rocket leaves
3 radishes, thinly sliced
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup (100g) walnuts, toasted, chopped
Lemon wedges, to serve
1. Pat snapper completely dry. Heat a large heavy-based non-stick frying pan over medium-high heat. Add 1 tbs oil. Season snapper all over with salt. Place skin-side down in pan. Cook, pressing down on snapper for the first 2 mins of cooking, for 4 mins or until skin is crisp and golden brown. Turn snapper over. Cook for a further 2 mins. Divide among serving plates, skin-side up.
2. Meanwhile, in a large bowl, whisk lemon rind, 2 tbs lemon juice, shallots and remaining 3 tbs oil. Season with salt and pepper. Toss with snow peas, rocket, radishes, basil, mint and walnuts.
3. Place snow pea salad alongside snapper. Using a fine rasp grater, grate some parmesan over the salad and serve with lemon wedges.
For more dinner table inspiration, have a look at the rest of our Kleenheat Kitchen recipes!