Crispy-skin snapper with caper salsa

by Ed Halmagyi


  • 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.

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