Crispy-Skinned Snapper with a Spring Salad
Photography Manja Wachsmuth.
Top this beautiful crispy fish with an abundance of healthy greens for a gorgeous, light spring dinner.
Serves: 4
INGREDIENTS
4 fillets skin-on snapper
olive oil and butter, for cooking
Salad
2 slim zucchini, sliced into thin rounds
2 cups frozen broad beans, blanched and peeled
1 cup frozen peas, blanched
1 tablespoon lemon juice
2 tablespoons olive oil, plus extra to drizzle
sea salt and ground pepper
To serve
200 grams purchased hummus
micro herbs
METHOD
Season the fish with salt and pepper. Heat a little oil in a large sauté pan then add a knob of butter. Place the fish skin-side down, then place another sauté pan or saucepan on top to keep the fish flat. Cook for 3–4 minutes until the skin is golden and crisp. Turn over and cook for another 1–2 minutes. Cooking time will depend on the thickness of the fish fillets.
Salad: Toss everything together in a bowl and season with salt and pepper.
To serve: Spread a layer of hummus on each plate then top with the fish and salad. Scatter over the micro leaves and drizzle with a little olive oil.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.