Midweek meals made in no time.
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
1 cup (firmly packed) mint 1 golden shallot, thinly sliced
on a mandoline
35 gm (¼ cup) pistachio nuts, coarsely chopped, plus extra to serve
4 snapper fillets, such as ruby snapper (about 180gm each), skin on CURRANT AND ANCHOVY DRESSING
2 tbsp currants
80 ml (⅓ cup) extra-virgin
2 tbsp baby salted capers, rinsed and coarsely chopped
3 anchovy fillets, finely
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.