Gourmet Traveller (Australia) - - OCT -

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

for fry­ing

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

olive oil

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.

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