everyday recipes

Grilled snapper nicoise

Grilled snapper nicoise
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Serving size: Serves 4
Cuisine type: French
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Seafood
Cooking method: fry
Season: All year round

See more recipes in this week's Woman's Day.
INGREDIENTS

60g butter
6 chat potatoes, cut into 3mm slices
4 x 100g snapper fillets
2 vine-ripened tomatoes,
cut into wedges
100g green beans, trimmed, blanched
½ cup kalamata olives
2 hard-boiled eggs, shelled,
quartered
DRESSING
¼ cup olive oil
2 tablespoons lemon juice
4 anchovies, finely chopped
2 teaspoons Dijon mustard
1 garlic clove, crushed
METHOD

  1. Melt half 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 the skin side of the fish at 1.5cm intervals to allow even cooking. 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 a further 2 minutes.

  4. 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

  6. dressing. Arrange salad on plates. Top with egg. Serve with fish and a drizzle of remaining dressing.



TOP TIP
  • Make a quick tartare sauce for the fish by combining 1 cup whole-egg mayonnaise with the zest and juice of 1 lemon. Stir in 1 tablespoon each chopped cornichons (small pickled gherkins), capers and parsley.

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