Looking for a quick and easy way to cook fish but still want to impress your guests? This could fast become a family favourite. You could use any type of fish, however I really like snapper fillets with the skin on. The skin crisps up really beautifully and is a nice contrast the freshness of the salsa. The recipe serves two but can easily be doubled or tripled !
I also recommend serving it with a really good mash, made with illegal amounts of butter and cream. However if you want a healthier option, roasted paper thin slices of potato (potato galette) is also delicious.
2 pieces of snapper fillets
1 tblspn olive oil
20g unsalted butter
1 tbspn chopped parsley
1 small clove garlic, chopped very fine
1 preserved lemon quarter, flesh removed and rind finely diced
a good squeeze of lemon juice
1/2 tblspn baby salted capers (rinsed of salt)
1/2 small cucumber, seeds removed and diced finely
splash of extra virgin olive oil
Mix all the ingredients of the salsa together in small bowl and set aside for flavours to infuse.
Heat the oil in a pan over high heat. Sprinkle salt over the skin of the fish.
When oil is ery hot, add fish skin side down. Fry for a few minutes. Toss over to the other side and fry for about 1 minute.
Turn the fish over again, skin side down and add in the butter. Shake the pan slightly as it melts, so that the butter can get under the fish fillets.
Cook for a about 2 minutes until you can see the skin is nicely crisp.
Plate up fish on a bed of creamy mashed potato. Top with Gremolata Salsa. Serve with green beans , asparagus or a green salad on the side.