Crispy-skin snapper with caper salsa

Serves 4 people

Snapper is easy to cook (but also easy to overcook) and is best served with a well-crisped skin.

  • 4 x 180g boneless snapper fillets
  • salt and pepper
  • 2 Tbsp ghee
  • 2 Tbsp unsalted butter
  • 2 egg tomatoes, peeled and diced
  • 1 eschalot, peeled and diced
  • 2 Tbsp capers, rinsed
  • ½ bunch parsley, chopped finely
  • 2 lemons, zest and juice
  • 1 Tbsp extra virgin olive oil
  • crusty bread, to serve

1 Scrape the snapper fillets and score with a sharp knife. Season with salt and pepper. Fry skin down in ghee over a medium heat until cooked half-way. Turn over and baste with butter until cooked.

2 Combine the tomatoes, eschalot, capers, parsley, zest, juice and olive oil. Serve the fish topped with a spoon of salsa and some crusty bread.

Professional Tip: A less expensive fish called Eastern Nannygai comes into season in late Spring and is almost indistinguishable from snapper.