Name: Grilled snapper nicoise
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 60 gram butter; 6 chat potatoes, cut into 3mm slices; 4 100g snapper fillets; 2 vine-ripened tomatoes, cut into wedges; 100 gram green beans, trimmed, blanched; 1/2 cup kalamata olives; 2 hard-boiled eggs, shelled, quartered; Dressing; 1/4 cup olive oil; 2 tablespoon lemon juice; 4 anchovies, finely chopped; 2 teaspoon dijon mustard; 1 clove garlic, crushed

Grilled snapper nicoise

This version of the traditional French nicoise salad swaps tuna for crispy skinned grilled snapper as a tasty twist.

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

60 gram butter

6 chat potatoes, cut into 3mm slices

4 100g snapper fillets

2 vine-ripened tomatoes, cut into wedges

100 gram green beans, trimmed, blanched

1/2 cup kalamata olives

2 hard-boiled eggs, shelled, quartered

Dressing

1/4 cup olive oil

2 tablespoon lemon juice

4 anchovies, finely chopped

2 teaspoon dijon mustard

1 clove garlic, crushed

Method

1.Melt half of the butter in a large frying pan on medium. Fry potato slices in a single layer, 4-5 minutes each side. Drain on paper towel.

2.Meanwhile, remove bones from centre of each fish fillet using fish tweezers. Score skin side of the fish at 1.5cm intervals. Season to taste.

3.Melt remaining butter in a large frying pan on medium. Cook fish, skin side down, 2-3 minutes, pressing down to seal. Turn and cook further 2 minutes.

4.To make dressing: in a small bowl, whisk all ingredients together. Season to taste.

5.In a bowl, gently toss potato, tomato, beans and olives together with half of the dressing. Arrange salad on plates. Top with egg. Serve with fish and a drizzle of remaining dressing.

Scoring the fish skin in Step 2 will allow even cooking.
Note

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Ingredients

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