SKIN ON SNAPPER WITH CRUNCHY CAPERS AND SALSA VERDE FOR THE ADVENTURER IN YOU!

I love fishing, and I’m always a little bit green around the gills when I hear about my friends Kayaking camping adventures. Oh the places they camped and fish they caught and ate! So whilst I’m not about to take to the high seas with fishing rod in hand, I can dream about what I might do if I was!

Here’s an easy dish which requires 15 mins of prep time at home, before throwing together in jiffy in whatever paradise you’ve ended up in!

Next time you’re thinking fish for dinner - try this!

THE FISH

4 skin on fillets of snapper
Large knob of butter
Salt and pepper

THE CAPERS

100 g capers in brine
½ c  olive oil

SALSA VERDE

1 c finely chopped parsley
Large handful of mint, chopped finely
Large handful of basil, chopped finely
2 cloves garlic finely chopped
4 white anchovies or 2 regular
1 t dijon mustard
Juice one small lemon (or more if you like it lemonier!)
Zest of one small lemon
6 – 8  T olive oil
Salt to taste

TO SERVE

Radishes, julienned
Asparagus, lightly steamed
Balsamic glaze

BEFORE YOU LEAVE

Drain the capers and dry on paper towels. You want to remove as much of the moisture as possible.

Heat oil in your Ironclad Pan and fry capers till puffed up and crunchy looking. This won’t take long. Remove with a slotted spoon to paper towels, drain and leave to cool.

Pop one in your mouth. Crunchy, salty deliciousness.

When cool store in airtight container or freezer bag.

Toss all salsa verde ingredients together and freeze in a zip lock bag.  

Freeze the butter for frying the fish in as well!

AT CAMPSITE

Fillet your fish leaving the skin on and salt and pepper each side.

Heat your ironclad pan on medium flame or fire.

Add large knob of butter to pan. Watch it melt and sizzle then cook fish skin side down without turning for a few minutes depending on size of fillets. 

Push down with the fish slice to keep contact with skin and pan moving between each fillet. This will up the crunch factor of the skin.

Flip and fry another few minutes on second side till done.

Scatter the top of the fillets with capers and serve it sizzling on the beach with the defrosted salsa verde and a drizzle of balsamic glaze.

You’re making very tasty memories here!

Radishes and lightly steamed asparagus provide a lovely crunch, colour and zing to this dish.

 

 

 

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